CRUST:

1 c. sifted flour
1/2 c. butter
1 c. boiling water
4 eggs, unbeaten

FILLING:

8 oz. cream cheese
2 sm. instant vanilla pudding
3 c. milk

TOPPING:

Cool Whip
Nuts, optional
Chocolate Syrup

Melt butter in water. Stir flour into steadily boiling water. Cook and stir constantly until mixture leaves sides of pan and is in a smooth compact mass. Turn into mixing bowl and thoroughly beat in one egg at a time. Spread dough in jelly roll pan. Bake in hot oven 425 degrees for 20 minutes. Reduce heat to 350 degrees and bake 25 minutes. Mix filling ingredients and spread over cooled crust. Spread 1 carton Cool Whip over pudding and drizzle chocolate syrup on top. Sprinkle with nuts.