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

FILLING:

8 oz. cream cheese
2 pkg. instant vanilla pudding
2 1/2 c. milk

TOPPING:

Cool Whip
Chocolate syrup

Crust: Bring butter and water to a boil. Stop boiling. Add flour and mix well. Add eggs, one at a time, mixing well. Spread into 13 x 10 inch pan. Bake at 375 degrees for 25-30 minutes. Cool completely, pop air bubbles with a knife.

Filling: Beat cream cheese well. Add pudding and milk. Spread over crust and let stand in refrigerator for 30 minutes. Cover with Cool Whip and drizzle with chocolate syrup.