1/2 c. butter
1 c. water
1 c. flour
4 eggs

Heat water and butter to a boil. Turn down heat. While still boiling, stir in flour. Mix well. Remove from heat. Add eggs one at a time. Beat well. Mixture will be gooey. Pour into an 11 x 13 inch pan. Bake at 400 degrees for 25-30 minutes.

FILLING:

2 1/2 c. milk
8 oz. whipped cream cheese
2 sm. pkg. vanilla instant pudding

Cream the cheese. Add the pudding and milk alternately. Beat 2-3 minutes. Spread on cooled pastry. Refrigerate 30 minutes. Top with Cool Whip. Drizzle with Hershey chocolate syrup.