DOUGH:

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

Bring water and butter to a quick boil. Stir in flour until it leaves the sides of the pan. Remove from heat. Add eggs and beat in 1 at a time. Spread on greased jelly roll pan. Bake at 375 degrees for 20 minutes. Remove from oven. Poke holes in bubbles. Cool.

TOPPING:

8 oz. pkg. cream cheese
2 sm. pkgs. instant French vanilla pudding
3 c. milk

Soften cream cheese. Mix cream cheese, pudding and milk together. Beat until thickened. Spread over cream puff dough and put a large (12 ounce) container of Cool Whip over all. Drizzle chocolate syrup over the top.