1 c. water
1 stick butter
1 c. flour
4 large eggs
1 jar chocolate fudge topping
1 (8 oz.) pkg. cream cheese
1 large box instant French vanilla pudding
2 c. cold milk
1 (8 oz.) pkg. Cool Whip

In a saucepan, bring to a boil the water and butter. Remove from heat and stir in flour. Using a wooden spoon, mix until smooth and soft batter forms. Cool for 5 minutes; add eggs, one at a time, stirring well after each egg. After fourth egg is added, keep stirring until no sign of fluid remains. Using a rubber spatula, spread batter into a lightly greased 9 x 13-inch flat baking pan.

Bake at 400°F for 30 minutes. Cool completely. In large mixing bowl using a hand mixer, combine milk and pudding until pudding starts to set. Mix in cream cheese. Using spatula, spread mixture over crust, letting edges show. Spread Cool Whip on top of pudding. Top with chocolate fudge. Refrigerate overnight.