CRUST:

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

MIDDLE LAYER:

1 (8 oz.) pkg. cream cheese
2 (3 oz.) pkgs. instant vanilla pudding
3 1/2 c. milk

TOP LAYER:

1 (8 oz.) whipped topping
Nuts
Chocolate syrup

For crust, bring water and butter to boil. Add flour all at once. Stir until mixture forms a ball. Remove from heat; cool awhile. Add eggs, one at a time, beating each time with a spoon. Spread on ungreased 11x15 inch cookie sheet. Bake at 400 degrees for 30 minutes. NOTE: DO NOT open oven during baking time. DO NOT prick bubbles.

To make middle layer, blend the cream cheese and milk briefly; mix in dry instant pudding. Spread on crust and cool in refrigerator for 20 minutes. Frost with refrigerated whipped topping. Drizzle chocolate syrup over the whipped topping and sprinkle with chopped nuts.