Crust:

1 c. water
1 c. flour
1/2 c. (1 stick) butter
4 eggs

Preheat oven to 350°F. Grease well a 10 x 15 inch jellyroll pan, or cookie sheet with low sides, with shortening. Combine water and butter in saucepan and bring to hard boil with all butter melted. Remove from heat. Drop in flour and stir vigorously with a wooden spoon. Add eggs one at a time, beating with spoon until smooth after each egg. Spread into cookie sheet and up the sides.

Bake 30 minutes and cool completely.

Topping:

3 c. cold milk
1 pkg. (8 oz.) cream cheese, softened
2 pkg. (3 oz. each) instant pudding (French vanilla or regular vanilla)
8 oz. Cool Whip
Chocolate Syrup

When crust has cooled, prepare pudding according to package directions, but using only 3 c. milk. Beat with mixer until thick. In a separate larger bowl beat cream cheese until smooth. Then add pudding a little at a time. Continue blending until smooth and mixed well. Spread over crust and chill. Add Cool Whip and drizzle with chocolate syrup before serving.