1 c. water
1/2 c. butter
1 c. flour
4 eggs, beaten
12 oz. Cool Whip
Chocolate syrup

FILLING:

2 pkgs. vanilla instant pudding
8 oz. cream cheese, softened
4 c. milk (or half & half)

Crust: Boil water; add butter. Stir until melted. Remove from heat. Add flour and stir until smooth. Add beaten eggs and stir until smooth. Add beaten eggs and stir into mixture until very smooth. Spread on greased jelly roll pan (11 x 17 inch). Bake at 400 degrees for 30 to 35 minutes until brown. Pat down bubbles and cool.

Filling: Prepare instant pudding according to package directions except leave out 1 cup milk. Blend the 1 cup milk with the softened cream cheese until very smooth and add to pudding.

Spread filling on cooled pastry. Set 10 minutes in refrigerator. Cover with Cool Whip and drizzle with chocolate syrup. Serves many.