1 c. water
1/2 c. butter

Cook in saucepan and boil for 1 minute. Take off stove and add 1 cup flour. Mix in with a wire whip. Add 4 eggs, one at a time. Mix well with wire whip. Spread in greased 9 x 13 inch pan. Bake at 400 degrees for 30 minutes.

FILLING:

Mix softened 8 ounces of cream cheese and 2 packages (3.4 ounce each) of INSTANT French vanilla pudding with 2 2/3 cups milk. Mix and let sit 15 minutes. Spread over cooled crust.

TOPPING:

Top with 8 ounces Cool Whip. Drizzle with hot fudge topping (I let guests add their own) just before eating.