1/2 c. butter
1 c. water
1/4 tsp. salt
1 c. flour
4 eggs
1 sm. box vanilla pudding
2 c. milk
1 sm. carton Cool Whip
1 c. semi-sweet or milk chocolate chips
1 tbsp. butter
Powdered sugar to sprinkle

Grease cookie sheet and heat oven to 375 degrees. In a 2 quart saucepan over medium heat, heat butter, water and salt until butter mixture boils. Remove from heat. Add flour all at once. With wooden spoon, vigorously stir until mixture forms a ball and leaves side of pan. Add eggs to flour mixture, one at a time, beating well after each addition, until smooth. Cool mixture slightly.

Using large spoon and rubber spatula, drop by 1/4 cupfuls onto cookie sheet, 2 inches apart and in rows 6 inches apart to make 10. Spread each mound into rectangle, rounding edges. Bake 40 minutes or until lightly browned. Cut slit in side of each shell and bake 10 minutes longer. Turn off oven; dry shells in oven 10 minutes. Cool.

Meanwhile, mix box of pudding, milk and Cool Whip. Opening gently the slit all ready cut, fill the shell with the pudding mixture, mounding it generously. Melt the chocolate with butter, thinning with milk or water if necessary. This needs to be thin. Then drizzle this on the top of the shell; sprinkle a little powdered sugar on top of the chocolate drizzle so it will stick to the chocolate. Refrigerate.