Crust:

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

Bake at 375°F for 30 minutes in 9 x 13 pan.

Filling:

3 (3 oz.) boxes instant vanilla pudding
8 oz. cream cheese
4 c. milk

Beat together. After crust is cooled, add filling, then top with 8 ounce container of Cool Whip and drizzle with Hershey's syrup.