1 c. water
8 oz. butter
1 c. flour
4 eggs
8 c. cream cheese
3 1/2 c. milk
2 boxes instant vanilla pudding
12 oz. Cool Whip
Chocolate syrup

In saucepan, place water and butter. Bring to a boil. Add flour all at once. Stir until mixture leaves side of pan. Remove and cool a few minutes to avoid cooking eggs. Add eggs, one at a time, beating well. Pour into a 13x9 inch pan. Bake at 425 degrees for 15 minutes. Cool. Mix cream cheese with milk; add pudding. Pour over cooled crust. Spread with Cool Whip and drizzle with chocolate syrup. Refrigerate.