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

SECOND LAYER:

2 (sm.) pkgs. vanilla instant pudding
8 oz. cream cheese

THIRD LAYER:

1 (8 oz.) Cool Whip
Chopped nuts
Hershey's chocolate sauce

Mix water and butter. Bring to a boil. Add flour all at once. Stir rapidly on low heat until mixture forms a ball. Remove from heat; cool 5 minutes. Beat in eggs, one at a time, beating well with a spoon or mixer. Spread on ungreased cookie sheet 11x15 inch. Bake at 400 for 28-30 minutes. Cool. It will look like the moon surface. Do not prick, leave as is.

Mix pudding according to directions. Beat in cream cheese. Spread on crust.

Refrigerate at least 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top. Sprinkle with nuts.