1 cup water
1/2 cup butter or margarine
1 cup flour
6 oz Instant french vanilla pudding mix
3 cups milk
8 oz cream cheese
16 oz whipped topping
Bring water and margarine to a boil. Add flour all at once. Remove from heat. Beat in eggs, one at a time. Spread in greased 9×13 cake pan. Bake in preheated 400 degree oven for 25 to 30 minutes. Set aside to cool. Crust will look raised and irregular but will settle as it cools.
Beat together pudding mix, milk and cream cheese. Spread over cooled cream puff crust. Top with whipped topping. Just before serving drizzle with chocolate syrup.
Leftovers must be refrigerated.
Submitted by Cortney Graham