CRUST:

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

Boil water and butter, then turn off heat. Stir in flour and beat in eggs one at a time - beat good. Spread in cookie sheet and bake 25-30 minutes at 400 degrees.

FILLING:

1 (8 oz.) pkg. Philadelphia cream cheese
2 pkgs. vanilla or French vanilla instant pudding
2 c. milk
1 lg. container Cool Whip

Beat Philadelphia cream cheese and 1/4 cup of milk in a separate bowl. Beat pudding mix and the rest of milk, then mix together with cream cheese mixture and spread on crust. Add Cool Whip and drizzle with chocolate syrup.

NOTE: Be sure crust is completely cooled before spreading filling.