1 c. water
1/2 c. butter
1 c. flour
4 eggs
2 boxes instant French vanilla pudding mix
8 oz. cream cheese
1 container Cool Whip
Chocolate syrup

Bring water and butter to a boil. Add flour, remove from heat. Stir until it forms a ball. Cool slightly. Add eggs one at a time. Spread on cookie sheet and bake at 425 degrees for 25 minutes. Cool.

Make pudding as directed on box. Add softened cream cheese. Spread on cake crust. Top with Cool Whip. Drizzle with syrup.