1 c. water
4 eggs
1 stick butter
1 c. flour

Bring to a boil water and butter and add flour. Beat until blended. Set aside to cool 2 to 3 minutes. Add eggs, one at a time. Bake in a lightly greased 9"x13" pan at 350 degrees for 35 minutes. Let cool.

FILLING:

1 (8 oz.) pkg. cream cheese, room temp.
3 sm. boxes French vanilla instant pudding
4 c. milk

Mix pudding and milk until blended. Let set a couple minutes until thick. Add cream cheese and beat until blended. Spread on cooled crust. Top with 1 large container Cool Whip. Drizzle Hershey syrup if desired. Refrigerate. If you want, when crust is cooled, remove from pan and put in 9"x13" Tupperware container. This desserts fits nicely into it.