CRUST:

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

FILLING:

1 (8 oz.) pkg. cream cheese, softened
2 (3 oz.) pkgs. instant pudding
Your choice of flavor
3 c. milk

CRUST: Bring water and butter to a boil. Stir in flour until it forms a ball. Cool. Beat in eggs one at a time. Slightly grease 9 x 13 inch pan and spread batter in pan. Bake at 450 degrees for 15 minutes; then 350 degrees for 25 to 30 minutes.

FILLING: Beat until smooth and spread on crust. Top with Cool Whip. Drizzle lines of Herhsey's syrup on top.

Note: May use sugar free pudding and leave off syrup.