CRUST:

1 stick butter
1 c. water
1 c. flour
4 eggs

FILLING:

1 (6 oz.) pkg. vanilla pudding mix
1 (8 oz.) pkg. cream cheese

TOPPING:

1 (12 oz.) container Cool Whip

CRUST: Boil 1 stick butter and 1 cup water (3 to 4 minutes in microwave). Add 1 cup flour. Cool. Add 4 eggs, one at a time. Beat well. Spread in greased 12 x 15 inch jelly roll pan. Bake at 400 degrees for 20 to 25 minutes. Cool. (It will look like a relief map.)

FILLING: Mix pudding mix according to package directions. Add 8 ounce cream cheese. Mix well. Spread on crust. Let stand 15 minutes in refrigerator. Top with Cool Whip and Mrs. Richardson's chocolate fudge topping. Serves 15 to 20.