CRUST:

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

FILLING:

6 oz. vanilla instant pudding
1 (8 oz.) cream cheese
2 1/2 c. milk

TOPPING:

1 (12 oz.) Cool Whip
1 bottle chocolate magic shell

CRUST: Bring water and butter to boil. Add flour until ball forms. Remove, add 1 egg at a time. Put in ungreased 9 x 13 inch pan. Bake at 400 degrees for 25 minutes.

FILLING: Mix pudding, cream cheese, milk and pour over cooled crust.

TOPPING: Spread Cool Whip over pudding mixture then squeeze magic shell over top.