CRUST:

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

Use jelly roll pan, 12x18 inches.

8 oz. cream cheese
2 lg. boxes vanilla pudding
5 c. milk
1 carton Cool Whip
Chopped pecans
Chocolate syrup

CRUST: Bring to boil first 3 ingredients. Add 1 cup flour, stir until boils. Turn off heat, add one at a time, 4 eggs. Mix. Spread on greased cookie sheet. Bake at 375 degrees for 20 minutes. Cool.

In large mixing bowl, add 8 oz. cream cheese, instant pudding, and milk. Blend. Spread on cooled crust. Add 1 carton Cool Whip on top of pudding, chopped pecans. Top with swirls of chocolate syrup, keep chilled.