Ingredients

1 Cup water
1/2 Cup butter
1 Cup flour
4 eggs
1 8-ounce package cream cheese, room temperature
3 1/2 Cup milk, divided
2 3-ounce packages instant vanilla pudding
1/4 Cup chocolate syrup
1 8-ounce container whipped topping, thawed

Instructions

In a large, heavy saucepan, heat water and butter to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Cool about 5 minutes. Add eggs one at a time, beating well after each addition. Spread mixture in bottom and up the sides of an ungreased 9 x 13-inch baking pan. Bake at 400 degrees for about 30 minutes. Crust will puff up; puncture with a fork, if desired. Cool completely. In a large bowl, combine softened cream cheese with 1/2 cup milk and beat until smooth. Add pudding mix and remaining milk. Beat until thickened, about two minutes. Drizzle chocolate syrup over cooled crust. Spread pudding mixture over chocolate. Top with whipped topping and drizzle more chocolate over topping. (Note: If recipe is cut in half, use an 8 x 8-inch pan.)

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