1 c. water
1 stick butter

Bring these to a boil. Then beat in 1 cup flour and 4 eggs (adding one egg at a time and beating after each one). Bake at 425 degrees for 30 to 45 minutes. Cool. 9 x 13 pan.

FILLING:

1 (8 oz.) cream cheese
1 lg. instant vanilla pudding
2 2/3 c. milk

Beat until smooth. Spread on cooled crust. Then spread 1 (8 oz.) container of Cool Whip on top of pudding mixture. Best make a day ahead. When ready to serve drizzle chocolate syrup on top.