PASTRY:

1 c. water
1/2 c. butter
1 c. flour
1/4 tsp. salt
4 lg. eggs

FILLING:

2 (4 oz.) pkgs. instant vanilla pudding
8 oz. cream cheese
3 c. milk
8 oz. Cool Whip
Hershey syrup (opt.)

Bring water and butter to boil, add flour and salt all at once and stir until mixture leaves sides of pan and forms ball and remove from heat. Let stand 5 minutes. Add eggs, one at a time and beat well after each until smooth. Grease 9"x13" pan and spread evenly. Bake in preheated 400 degree oven for 40 to 45 minutes or until golden brown. (After 20 minutes baking prick with fork so it is even to put filling on top.) Cool completely.

Prepare filling with remainder of ingredients by beating cream cheese, milk and pudding mix until thick. Spread in pastry and top with Cool Whip.

(When pricking the pastry with fork, this may be done more than once to be sure it is not too puffy for filling.) (When preparing filling put a little milk with the cream cheese first so that it will be smoother.)