1 c. flour
1 stick (1/2 c.) butter
1/4 tsp. salt
1 c. water
4 eggs, best at room temp.
2 pkgs. instant French vanilla pudding
2 1/2 c. cold milk
8 oz. cream cheese, softened
12 oz. (lg. container) Cool Whip or other whipped topping
3 oz. chocolate chips (1/2 of 6 oz. bag)
2 tbsp. butter
1 c. confectioners' sugar
3 to 4 tbsp. milk

Bring water and butter to a boil until all butter is melted. All at once add flour and salt; beat until mixture forms a ball that leaves the sides of saucepan; cool slightly. Add eggs, one at a time, beating thoroughly after each addition. Spread pastry mixture into ungreased jelly roll pan (15 x 10 x 1 inch). Bake at 400 degrees for 35 minutes. Remove from oven; pierce bubbles with fork while hot. Cool completely.

Mix instant pudding with milk; add softened cream cheese, beat together thoroughly. Spread whipped topping over pudding mixture. Melt chocolate chips and butter over low heat, mix to add confectioners' sugar and milk, alternately until thin glaze forms. Pour or drizzle chocolate glaze over whipped topping. Refrigerate at least 1 hour or loner. Cut into squares to serve. Serves 15.