1 c. water
1/2 c. butter
1 c. flour
4 eggs
2 sm. boxes instant vanilla pudding
3 c. milk
8 oz. softened cream cheese
1 (8 oz.) whipped topping
1 jar hot fudge topping
Slivered almonds

Mix water and butter. Bring to boil. Add flour all at once and stir rapidly until mixture forms a ball. Remove from heat and cool. Beat in eggs, 1 at a time. Spread in on ungreased 11"x15" pan. Bake at 400 degrees for 20 to 30 minutes. Cool. Leave cake as is, do not prick. Mix vanilla pudding with milk, beat in cream cheese. Blend well. Spread on crust. Refrigerate 20 minutes. Top with whipped topping. Drizzle with hot fudge sauce and almonds.