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

Bring water to a boil. Add butter, stir in flour gradually until it forms a ball. Add eggs (1 at a time) beat together. Press onto a greased 9 x 12 cookie sheet.

Bake 35 to 40 minutes at 400 degrees. Cool away from draft. When cooled, press down gently with dish towel on raised crust areas.

FILLING:

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

Beat together until creamy. When cake is cooled, spread filling on top. Then spread 1 large Cool Whip on top of filling. Drizzle topping with Hershey chocolate syrup. Chill at least 2 hours before eating.