1 c. flour
1 stick butter
1/2 tsp. salt
1 c. water
4 eggs (room temp.)
2 pkgs. instant French vanilla pudding
2 1/2 c. cold milk
8 oz. cream cheese (soft)
12 oz. tub Cool Whip

Bring flour, salt, water and butter to a boil until mixture forms a ball that leaves the sides of saucepan. Cool slightly; add eggs one at a time, beating thoroughly after each egg.

Spread pastry mixture into ungreased jelly roll pan (15x10x1 inch). Bake at 400 degrees for 35 minutes. Remove from oven, pierce bubbles with fork while hot. Cool completely.

Mix instant pudding with milk, add softened cream cheese; beat thoroughly. Spread whipped topping over pudding mixture.

CHOCOLATE GLAZE
3 oz. chocolate chips
2 tbsp. butter
1 c. confectioners' sugar
3-4 tbsp. milk

Melt chocolate chips and butter over low heat. Add confectioners' sugar and milk, alternately, until thin glaze forms. Cool; pour or drizzle over whipped topping. Refrigerate at least 1 hour. Cut in squares.