Bottom:

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

Pudding:

8 oz. cream cheese
2 sm. boxes vanilla instant pudding
4 c. milk

Top:

1 lg. Cool Whip
Hershey's chocolate syrup

Bring water and butter to a rapid boil. Add 1 cup flour and beat with a fork. Mixture will mound like dough. Turn into mixing bowl and add the eggs, one at a time and beat well after each one. Spread on a well-greased 11x15 inch jelly roll pan. Bake at 350 degrees for 25-30 minutes or until lightly browned. Press down some if it mounds in the middle. Cool.

Cream softened cream cheese with the pudding and milk. Spread over puff pastry. Top with Cool Whip and then drizzle approximately 1/2 can of Hershey syrup lengthwise over the dessert. (I only used about 1/4 cup drizzling over top.)