1 c. water
1 stick butter
1/4 tsp. salt
4 eggs
1 c. flour

Bring water and butter to boil. Add flour and salt and stir until it forms a ball. Let cool slightly. Add eggs, one at a time and beat after each. Spread in 9 x 13 inch greased pan and bake at 400 degrees for 30 minutes. Let cool COMPLETELY. (You can make the crust the day before and refrigerate overnight.)

FILLING:

3 sm. pkgs. vanilla instant pudding
1 (8 oz.) pkg. cream cheese (VERY soft)
5 1/4 to 5 1/2 c. milk
1 med. size Cool Whip
Chocolate syrup (Hershey's or Bosco, etc.)

Mix milk, pudding and softened cream cheese for only ONE minute. DO NOT OVERBEAT. Pour over crust. Spread Cool Whip over pudding and drizzle chocolate syrup over - swirl with knife. Refrigerate.