1 c. water
1/2 c. butter
1 c. flour
4 eggs
1 sm. pkg. instant vanilla pudding
1 sm. pkg. instant chocolate pudding
4 c. milk
8 oz. cream cheese, softened
Chocolate Fudge Sauce
8 oz. Cool Whip
8 Butterfinger or Skor candy bars (optional)
Chopped peanuts (optional)

Bring water and butter to boil. Add flour all at once and stir rapidly until mix forms a ball. Cool a little. Beat in eggs, one at a time, until shiny. Spread into ungreased 11 x 15 inch pan. Bake at 400 degrees for 30 minutes. Cool. Do not prick surface! Mix pudding wand milk as directed on package. Blend cream cheese until smooth and add to pudding gradually.

(Optional - sprinkle crushed candy bars on plastic surface.) Spread pudding on pastry crust and refrigerate for 20 minutes. (Optional - you may add some chopped peanuts on top of pudding layer.) Top with Cool Whip. Drizzle with chocolate sauce. (Optional - you may add more crushed candy bars to the top of this).

Caution: All of the optional additions to this recipe add extra calories - but when you're ready to eat a dessert like this - the number of calories just doesn't matter!!! Serves 20.