1/2 c margarine
1 c water
1 c flour
4 eggs
1 large box instant vanilla pudding
3 c milk
8 ounces pkg cream cheese, soft
8 ounce carton cool whip
chocolate syrup
In a pan boil margarine and water, add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.
Bake at 400 degrees for 30 minutes. Cool completely.
In a bowl, mix pudding, milk and cream cheese, beat until lumps disappear.
Pour over cream puff crust.
Spread cool whip over pudding and drizzle chocolate over top. Store in refrigerator.
