1 c. water
1 stick butter
1 c. flour
6 eggs
2 pkg. vanilla instant pudding
3 1/2 c. milk
12 oz. Cool Whip, divided

Boil water and butter; add flour, stirring fast until dough forms a ball. Remove from heat. Add eggs, one at a time, beating vigorously after each egg. Spread in a 9 x 13-inch pan.

Bake at 400°F for 25 to 30 minutes until lightly browned. Watch closely. Cool.

Mix pudding and milk. Add 2 cups of the Cool Whip. Spread on crust. Top with more Cool Whip. Garnish with butterscotch ice cream topping or chocolate syrup.