1 c. water
1 stick butter
1 c. flour
4 eggs

Boil water and butter. Stir in flour. Mixture will pull away from the sides of pan and make a ball. Cool about 10 minutes. Add eggs, one at a time, beating into mixture with a wooden spoon. Spread in a 9"x13" pan, coming up the sides with the mixture. Bake at 350 degrees for 25 minutes. When cooled, mix 1 room temperature 8 ounce package Philadelphia cream cheese with a little of the milk so it makes a paste. Mix in 3 cups milk (minus what you used to make paste), 2 small vanilla instant pudding mixes and spread on crust. Top with 12 ounces Cool Whip. Drizzle chocolate syrup on top.