1 c. water
1 stick butter
1 c. flour
4 eggs
1 (8 oz.) Philadelphia cream cheese, softened
1 lg. vanilla instant pudding
2 c. milk
8 oz. carton Cool Whip
1/2 c. chocolate chips

Bring to boil water and butter. Remove from heat. Add flour, mix until smooth. Cool 5 minutes. Add eggs, 1 at a time, stir until all signs of fluid is gone. Spread in lightly buttered 9 x 13 inch baking pan. Bake at 400 degrees for 30 minutes (golden brown). Completely cool.

Beat cream cheese, add instant pudding and milk, mix until pudding sets up. Spread over crust. Top with Cool Whip. Melt chocolate chips. Drizzle over dessert. Refrigerate 2 hours.