1 c. water
1/2 c. butter
1 c. flour
4 eggs

Bring water and butter to rolling boil. Remove from heat and add flour, stirring vigorously, until it forms a ball. Add eggs, one at a time, beating vigorously until smooth. Spread on a 15 x 11-inch jelly roll pan (greased on bottom only).

Bake 30 minutes at 400°F. Cool.

Filling:

8 oz. softened cream cheese
1/2 c. milk
3 c. milk
2 boxes instant vanilla pudding

Beat cream cheese and 1/2 cup milk. Add instant pudding and 3 cups milk; beat well. Pour over cream puff crust. Add layer of Cool Whip. Drizzle chocolate syrup on top and refrigerate.