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

Heat water and butter to boiling. Add flour stirring rapidly until it leaves sides of pan. Remove from heat and add eggs, one at a time, beating into mixture until smooth. Spread on bottom of 9 x 13 inch pan. Bake 25-30 minutes at 400 degrees. Cool.

FILLING:

2 1/2 c. milk
8 oz. cream cheese, softened
2 sm. boxes instant vanilla pudding

Mix dry pudding with cream cheese. Add milk slowly. Beat until thick. Spread on crust. Refrigerate 30 minutes. Add 8 ounces Cool Whip; spread on top. Dribble with Hershey syrup.