Crust:

1 stick butter
1 c. water
1 c. self-rising flour
4 eggs

Boil water and butter. Remove from heat and add flour, stirring until soft ball forms. Let cool about 10 minutes. Add the eggs, one at a time. Stir until consistency of peanut butter. Spread in a 9 x 13 pan that has been sprayed with Pam.

Bake 20 to 30 minutes at 400°F. (Do not break bubbles in crust.) Let crust cool.

Filling:

2 1/2 c. milk
1 (8 oz.) cream cheese, softened
2 pkg. vanilla instant pudding
2 tbsp. vanilla
1 c. milk

Mix together the first 3 ingredients for 2 minutes. Then add the vanilla and milk. Mix well, then put in the refrigerator for 15 minutes. Spread over crust. Top with Cool Whip and drizzle with chocolate syrup just before serving.