CRUST:

1 c. water
1/2 c. butter
1 c. flour
4 eggs

Bring water and butter to a boil and add flour all at once. Stir until mixture forms a ball. Remove from heat and cool awhile. Add eggs, one at a time, beating each time with a spoon. Spread on ungreased 11"x15" cake sheet. Bake at 400 degrees for 30 minutes. Do not open oven and do not prick the bubbles. Cool.

MIDDLE:

1 (8 oz.) pkg. cream cheese
3 1/2 c. milk
2 (3 oz.) pkgs. instant vanilla pudding

Blend cream cheese and milk. Briefly mix in dry puddings. Spread on crust and cool in refrigerator for 20 minutes.

TOP: Frost with 1 (8 oz.) Cool Whip. Drizzle with chocolate syrup and chopped walnuts. Refrigerate.