1 c. water
1 c. flour
3 sm. pkg. French vanilla instant pudding
1/4 c. Hershey's syrup
1 stick butter
4 eggs
4 c. milk
1 (8 oz.) pkg. Philadelphia cream cheese
1 (8 oz.) container Cool Whip

Bring to a boil water, water and butter. Remove from heat and add flour with wooden spoon. Add eggs, one at a time. Spread mixture into 9 x 13 inch pan (bottom and sides). Bake at 350 degrees for 40 to 50 minutes. Let cool.

Using mixer, blend milk, pudding, and cream cheese until smooth. Pour into cool crust and refrigerate for 1 hour. Top with Cool Whip and drizzle with syrup on top.