CRUST:

1 c. water
1 stick butter
1 c. flour
4 eggs

FILLING:

1 (8 oz.) cream cheese, at room temperature
4 c. milk
3 sm. vanilla instant pudding
1 (8 oz.) Cool Whip
Chocolate syrup

CRUST: Preheat oven to 400 degrees. Heat water and butter until melted. Remove from heat and stir in flour until it forms a ball. Let cool. Add 4 eggs, beating after each egg. Spread on bottom and sides of 9x13 inch greased pan. Bake for 35 minutes. Let cool completely. Do not break bubbles in crust.

FILLING: Beat cream cheese with 1/2 cup milk. Add pudding and rest of milk, beat and pour into cooled crust. Top with Cool Whip and drizzle with chocolate syrup. Refrigerate.