1 c. boiling water
1 stick butter
1 c. flour
4 eggs
2 lg. boxes instant vanilla pudding
8 oz. cream cheese, softened
2 1/2 c. milk
Cool Whip or any non-dairy whipped topping
Chocolate syrup

Combine water and butter in pan and bring to a boil. Add flour and remove from heat. Mix well and add eggs, one at a time, beating well after each addition. Spread in a 9x13 inch glass baking dish. Bake at 400 degrees for 25 to 30 minutes. Remove from oven and punch center down leaving a high edge. Cool.

Combine pudding, milk and blend in cream cheese. Spread on shell. Top with a thin layer of Cool Whip and drizzle chocolate syrup on top. Chill at least 2 hours before serving. I usually drizzle fudge instead of the syrup.