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Chocolate Eclair Cake

Ingredients

Crust
1 cup water
1/2 cup butter
1 cup flour
4 large eggs

Filling
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk

Topping
1 8 oz. container cool whip (just enough for a thin layer)
chocolate syrup

Instructions

Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil.
Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly.
Mixture will be very wet.
No big deal but I like the crust to go up the sides a bit.
Bake for 30-40 minutes or until golden brown. Remove from oven and let cool.
For the Filling: Whip cream cheese in a medium bowl.
In separate bowl make vanilla pudding by beating the pudding mix and
the milk for 3 minutes and put in the fridge until set.
Make sure pudding is thick before mixing in with cream cheese.
Slowly add pudding to cream cheese, mixing until there are no lumps.
Let cool in fridge.When the crust is completely cooled, pour filling in.
Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup.