CRUST:

1 c. water
1 stick butter
1 c. flour
4 eggs

Bring water and butter to boil. Add flour all at once. Stir until soft ball forms. Remove from heat and cool about 10 minutes. Beat in eggs, 1 at a time, using mixer. Dough will be very sticky. Spread on ungreased cookie sheet. Bake at 400 degrees about 30 minutes. Cool. Don't break bubbles on crust. Loosen crust from pan before adding filling.

FILLING:

2 boxes (sm.) instant vanilla pudding
4 c. milk
8 oz. cream cheese, softened
8 or 12 oz. Cool Whip

Mix vanilla pudding and milk; add to cream cheese; mix together. Spread on crust and cool. Frost with Cool Whip. Drizzle chocolate syrup over and swirl with table knife. Sprinkle with pecans.