By Julie Jones

1 cup water
 ½ cup butter
 1 cup flour
 4 eggs

Bring water and butter in saucepan to a boil.  Add flour all at once.  Stir until a smooth ball forms.  Remove from heat, let stand for 5 minutes.  Add eggs one at a time.  Beat well after each.  Spread in a 9 x 13 pan.  Bake at 400 degrees for 30 to 35 minutes till puffed and golden brown.  Cool completely.

8 ounces cream cheese, softened
3 ½ cups cold milk
2 packages instant pudding (your choice of flavors)
8 ounce package whipped topping
Chocolate syrup (optional)

Beat cream cheese, milk and pudding till smooth.  Spread over cooled puff pastry.  Refrigerate 30 minutes.  Spread with whipped topping.  Refrigerate till ready to serve.
Serves 12