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

TOPPING:

2 sm. vanilla instant sugarless pudding
1 (8 oz.) cream cheese
1 sm. Cool Whip

Bring water to a boil, add 1 stick butter. Stir in 1 cup flour, stir until it leaves edge of pan. Cool just a little, add 4 eggs one at a time, beating after each egg. Pour into 9x13 pan. Bake 350 degrees for 30 minutes. Cool. Spread topping over top.