Cream Puff Cake

I got this recipe years and years ago from a friend, Mindy, who lived in my ward. Fancy enough for a ladies luncheon, it's like a flattened eclair, and it's the sister recipe for today.

Cream Puff Cake- makes a 10x15" pan
1 c. water
1/2 c. butter or margarine
1 c. flour
4 eggs
1 8oz. pkg. cream cheese, softened
4 c. milk
3 3.5 oz pkgs. instant vanilla pudding
1 12oz. Cool Whip
1/4 c. chocolate syrup

Preheat oven to 400. In a large saucepan, heat butter and water to boiling.Add flour and reduce heat to low. Cook and stir until mix forms a ball.Remove from heat. Add eggs, one at a time, beating well. This takes some time, and you won't think it's going to work, but then, magically, it will.Spread over bottom of a 10x15" cookie sheet.
Bake for 15-18 minutes or until golden brown. At this point, you can release some of your inner rage by poking holes in the air bubbles that have formed in the crust, then flattening them so you have a nice, flat crust. Cool completely.In a large bowl, combine cream cheese and milk, and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell.Top with Cool Whip.
Drizzle chocolate syrup over top. Chill.

Props to me: All of these photos were taken with the A mode on my camera- not on Auto. My sisters have inspired me to put on my Big Girl Pants and take a few brave steps. Thanks, sissies!