1 cup water
1/2 cup butter
1/4 tsp. salt
1 cup all-purpose flour
4 large eggs
1 pkg. (8 oz.) cream cheese, softened
2 1/2 cups cold milk
2 pkg. (3.4 oz. each) instant vanilla pudding mix
1 carton (8 oz.) frozen whipped topping, thawed
In a saucepan over medium heat, bring the water, butter and salt to a boil. Add the flour all at once and stir until a smooth ball forms.
Continue beating until the mixture is smooth and shiny. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition.
Pour into a greased 15x10x1-in. baking pan. Bake at 400° until crust is puffed and golden brown, 28-30 minutes. Cool crust completely on a wire rack.
For the filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes.
Spread whipped topping over filling. Store in the refrigerator. Just before serving, drizzle with chocolate syrup.