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

FILLING:

2 pkg. (sm.) instant French vanilla pudding
2 1/2 c. milk
8 oz. pkg. cream cheese
12 oz. Cool Whip

TOPPING:

3 oz. chocolate chips
2 tbsp. butter
1 c. 10X sugar
3-4 tbsp. milk

Bring water and butter (butter) to a boil. All at once add flour and salt. Beat until mixture forms a ball and leaves the side of saucepan. Cool slightly. Add eggs one at a time, beating after each addition.

Spread mixture on large cookie sheet. Bake at 400 degrees for 35 minutes. Pierce bubbles while baking. Remove from oven and cool completely.

Mix instant pudding with milk. Add cream cheese and beat thoroughly. Spread on crust. Top with Cool Whip.

Melt chocolate chips and butter over low heat, add 10X sugar and milk alternately until thin laze forms. Drizzle over Cool Whip. Refrigerate for at least 1 hour.