1 c. plain flour
1/4 tsp. salt
4 eggs, room temperature
2 1/2 c. cold milk
1 (12 oz.) container whipped topping
2 tbsp. butter
3 to 4 tbsp. milk
1 stick butter
1 c. water
2 pkgs. instant French vanilla pudding
1 (8 oz.) pkg. cream cheese, softened
3 oz. chocolate chips
1 c. confectioners sugar

Bring water and butter to a boil until all butter is melted. All at once, add flour and salt. Beat until mixture forms a ball that leaves the sides of the saucepan. Cool slightly, not cold. Add eggs, one at a time, beating after each addition. Spread pastry mix into jellyroll pan (15 x 10 x 1 inch). Bake at 400 degrees for 35 minutes. Remove from oven, pierce bubbles with fork while hot. Cool completely.

Mix pudding with milk and softened cream cheese. Beat thoroughly. Spread pudding mixture over pastry. Spread whipped topping over pudding mixture Melt chocolate chips and butter over low heat. Add confectioners sugar and milk until thin glaze forms. Drizzle over whipped topping. Refrigerate and cut into squares before serving.

(Sherry's Mom)