1 c. water
1 stick butter
1 c. flour
4 eggs
6 oz. instant vanilla pudding
8 oz. cream cheese
2 1/2 c. milk
1 lg. container Cool Whip
Chocolate fudge ice cream topping

Boil together the water and butter. Add the flour, mix well; remove from heat and add eggs, one at a time, beating well after each. Spread into 11 x 16 inch pan (spray pan with Pam first). Also - put butter on hands for easier spreading.

Bake at 400 degrees approximately 30 minutes, until golden brown. Crust may bubble. Push down while still warm. Cool.

Mix together in blender until creamy and smooth - vanilla pudding, cream cheese, milk. Pour over cooled crust. Top with Cool Whip. Swirl chocolate syrup over top. Keep refrigerated.