1 stick butter
1 c. water
1 c. plain flour
3 eggs

Boil butter and water, add flour. Beat with fork - cool. Beat in eggs one at a time. Cover hands with butter and spread on greased cookie sheet. Punch holes with fork. Bake at 425 degrees until done. Cool.

Mix 8 ounces cream cheese (softened), 2 small boxes instant vanilla pudding mix, 3 cups milk. Beat well with mixer. Spread on cool crust and cover with 12 ounces Cool Whip. Decorate with chocolate syrup. Refrigerate.