PASTRY SHELL:

Boil:

1 c. water
1 stick butter

Remove from heat. Stir in:

1 c. flour

Cool 5 minutes. Beat in 4 eggs, one at a time, mixing each one thoroughly. Pour into greased cookie sheet or jelly roll pan. Bake 350, 30-35 minutes until golden brown. Remove and cool completely, 2-3 hours before serving. May be baked in advance.

FILLING:

Beat:

1 (8 oz.) pkg. softened cream cheese
1 c. milk

Beat 2 minutes.

4 (3 oz.) pkg. instant vanilla pudding
4 c. milk

Beat additional 2 minutes.

Add:

1 lg. Cool Whip, 12 oz.

Beat on low speed until well blended. Spread onto cooled pastry shell. Drizzle with chocolate syrup. Refrigerate.