1/2 c. butter
1 c. water
1 c. flour
1/4 tsp. salt
4 eggs
2 lg. pkgs. vanilla instant pudding
1 (8 oz.) pkg. cream cheese
3 c. milk
1 container Cool Whip

Combine butter and water and bring to a boil. Reduce heat; add flour and salt. Stir vigorously until stiff ball forms. Remove from heat. Add eggs one at a time, beating well after each addition.

Spread on greased 11 x 15 pan. Bake at 425 degrees for 10 minutes; reduce to 350 degrees for 10 minutes more, until puff crust is light brown. Cool completely.

Combine pudding, milk and cream cheese; blend thoroughly. Spread over cool crust; top with Cool Whip. Refrigerate.