1 c. water
1 stick butter
1 c. flour
4 eggs
2 lg. boxes French vanilla pudding
3 c. milk
8 oz. Philadelphia cream cheese
12 oz. Cool Whip
Mrs. Richardson's butterscotch or caramel or fudge topping

Bring to boil water and of butter. Add flour and eggs. (Add eggs, one at a time.) Spread on greased cookie sheet. Bake at 400 degrees for 25-30 minutes until nice golden brown. Let cool 15 minutes. Top with pudding layer.

Combine French vanilla pudding and milk. Mix with mixer. When pudding starts to thicken, add cream cheese. Beat all together and pour over crust. Top with Cool Whip. Drizzle as much butterscotch or caramel or fudge topping as you like. (I use quite a bit.) Keep refrigerated. Works nicely in a cake pan.