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

FILLING:

2 1/2 c. milk
1 (8 oz.) cream cheese, softened
2 sm. instant vanilla pudding
8 or 9 oz. Cool Whip
Chocolate syrup (Hershey's)

Heat water and butter to a boil. Turn heat down; stir in flour. Stir until it forms a ball. Remove from heat and beat in eggs, 1 at a time. Spread in a 10 x 15 inch greased pan. Bake at 400 degrees for 25 to 30 minutes. Let cool. Press air bubbles in center leaving crust around edge.

FILLING: Cream softened cheese. Add pudding mix and milk. Beat until smooth. Pour into shell. Refrigerate 30 minutes. Spread Cool Whip on top. Drizzle with chocolate syrup. Can make day ahead.