1 c. water
1 stick butter
1 c. flour
4 eggs
2 pkg. (6 oz. each) instant vanilla pudding
5 c. milk
1 pkg. (8 oz.) cream cheese, softened
Cool Whip
Chocolate syrup

Bring water and butter to a boil. Add flour, beat until mixed and forms a ball. Add eggs one at a time. Put in a 12 x 18 inch pan.

Bake at 425 degrees for approximately 25 minutes. Cool. Mix pudding and milk; combine with cream cheese. Beat together until smooth. Pour over crust. Top with Cool Whip; drizzle syrup over top.