PUFF:

1 c. water
1/2 c. Crisco
1 c. flour
1 tsp. salt
4 eggs

FILLING:

1 (8 oz.) pkg. cream cheese
2 pkgs. instant vanilla pudding (sm. boxes) or any flavor
4 c. milk
1 (12 oz.) container Cool Whip, thawed
1/2 c. chocolate syrup

Bring water and Crisco to rolling boil and remove from heat. Add the flour and salt. Add eggs, one at a time. Mix well. Spread puff over greased 12 x 17 inch cookie sheet. Bake at 400 degrees for 25 minutes or until light brown. Cool.

Make filling. Beat cream cheese slowly with 2 cups cold milk. Add pudding and 2 more cups of milk. Beat 2 minutes. Refrigerate 30 minutes.

Spread filling on cooled puff. Spread Cool Whip on top and drizzle with chocolate syrup. Refrigerate.