1 c. water
1/2 c. butter
1 c. flour
4 eggs
3 1/2 c. milk
1 (8 oz.) pkg. cream cheese (softened)
3 (3.5 oz.) pkgs. instant vanilla pudding
1 (12 oz.) Cool Whip
Chocolate syrup

Preheat oven to 400 degrees. Grease a 10 1/2 x 15 jelly roll pan. In a saucepan over high heat, bring water and butter to boil. Reduce heat, stir in flour until mixture forms a ball. Remove from heat. By hand, beat in eggs one at a time. Beat well after each addition until mixture is smooth. Spread mixture evenly over bottom of prepared pan. Bake for 25 minutes. (Surface of pastry will be uneven.) I punch holes in the bubbles and gradually flatten completely.

In large bowl gradually blend milk into cream cheese on low speed, beat until smooth. Then add pudding mix. Beat until slightly thickened. Pour over cooled crust. Spread thawed Cool Whip over pudding mixture. Drizzle chocolate syrup over top. Refrigerate.