CRUST:

1 c. water
1/2 c. butter
1 c. flour
4 eggs

Bring water and butter to boil. Stir in flour until smooth. Remove from heat. Add one egg at a time; beat until smooth. Spread into ungreased 9x13 pan. Bake at 400 degrees for 30 minutes (will cook uneven). Cool.

FILLING:

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

TOPPING:

Lg. Cool Whip
Chocolate syrup

Blend together all filling ingredients. Spread on cooled crust. Top with Cool Whip; decorate with chocolate syrup. Cool 3 hours.