1 c. water
1 c. flour
2 1/2 c. milk
2 (3 oz.) pkgs. instant vanilla pudding
8 oz. Cool Whip
1/2 c. butter
4 eggs
8 oz. cream cheese
Hershey Syrup

Heat water and butter until boiling, turn heat down. Add flour, stir until mixed well. Remove from heat and add 4 eggs one at a time, beating well after each one. Spread in a 10x15 inch pan. Bake at 400 degrees for 20-25 minutes, cool. Push down the bubbles.

Beat softened cream cheese until smooth. Add milk and pudding, mix well. Spread over pastry. Spread Cool Whip over pudding mixture. Swirl Hershey Syrup on top. Refrigerate. This is best when it sets overnight.

I don't put Hershey Syrup on top and serve it with cherry pie filling.