CRUST: :

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

FILLING:

8 oz. cream cheese
3 c. milk
2 (3 oz.) vanilla

TOPPING:

8 oz. Cool Whip
Chocolate Glaze

GLAZE:

2 tbsp. butter
2 tbsp. cocoa
2 tbsp. water
1 c. confectioners sugar
1/2 tsp. vanilla

CRUST: Melt butter over low heat, add water, gradually add flour beating until flour leaves sides of pan. Add eggs, one at a time. Beat well. Spread on greased jelly roll pan. Bake at 375 degrees for 25 to 30 minutes or until light brown. Cool completely.

FILLING: Mix and beat well. Spread on crust.

TOPPING: Spread on top of filling. Drizzle with glaze.

GLAZE: Melt butter and cocoa. Add water. Beat in confectioners sugar and vanilla. Beat well.