1 c. water
1 stick butter
1 c. flour
4 eggs
1 (8 oz.) pkg. cream cheese
2 1/2 c. milk
3 1/2 oz. box instant French vanilla pudding
1 (8 oz.) container Cool Whip

Bring water and butter to a boil. Gradually stir in 1 cup flour. Remove from heat and add 4 eggs (one at a time, beat well after each). Put batter in greased 9 x 13 inch pan spreading some up on the sides. Bake at 375 degrees for 30 to 35 minutes. Beat 8 ounce cream cheese until smooth. Add 2 1/2 cups milk slowly. Add 3 1/2 ounce box instant French vanilla pudding. Spread over cake. Spread 8 ounce container of Cool Whip over top of pudding mixture. Refrigerate.