1 c. water
1/2 c. butter
1 c. flour
4 eggs
8 oz. light cream cheese
2 sm. pkg. vanilla instant pudding (or any other flavor desired)
1 1/3 c. dry milk
3 1/4 c. water
Cool Whip

In saucepan, boil water and butter. Add flour and stir and cook to a soft ball. Let cool 5 minutes. Add eggs, one at a time, beating after each addition. Spread in ungreased 10 x 15 pan. Bake for 30 minutes at 350 degrees. Combine cream cheese, pudding mix, dry milk and water. Beat well for 5 minutes. Spread on crust. When pudding is set, top with Cool Whip. Chill.