1 c. water
1/2 c. butter
1 c. flour
4 eggs

Boil water and butter 1 minute. Remove from heat. Stir in flour to form a ball. Add eggs, one at a time. Stir after each. Spread in greased 9 x 13 inch pan. Bake at 400 degrees for 30 minutes. Cool.

FILLING:

8 oz. cream cheese, softened
6 oz. French vanilla instant pudding
2 2/3 c. milk

Combine and stir until slightly thickened. Let set 15 minutes. Spread over first mixture. Top with 8 ounce Cool Whip. Drizzle with Hot Fudge Topping. Refrigerate overnight.