1 c. water
1/2 c. butter (Imperial)
1 c. flour
4 eggs

FILLING:

4 c. milk
3 (3 1/2 oz.) boxes instant vanilla pudding
1 (8 oz.) cream cheese
Whipped cream to cover
2 tsp. sugar

Place water and butter in a saucepan. Bring to a rapid boil. Remove from heat and add flour. Stir until mixture leaves the sides of the pan. Cool slightly, add unbeaten eggs one at a time, mixing well with a wooden spoon after each addition. Place mixture in greased 9 x 13 pan and spread on bottom and up sides of pan. Bake at 375 degrees for 30 minutes or until golden brown.

FILLING: Mix milk with boxes instant vanilla pudding. Add cream cheese. Beat well with electric mixer. Pour over cooled crust and top with whipped cream. Add sugar to the whipped cream. Refrigerate.