Cream Puff Cake

Crust:
1 c. water
1/2 c. margarine
1 c. flour
4 eggs

Filling:
3 boxes instant vanilla pudding (sugar-free may be used)
4 c. milk
1 (8-oz.) pkg. softened cream cheese
8 oz. Cool Whip
Chocolate Syrup

Crust:
1. Grease a 9 x 12- inch pan with cooking spray, heat water and margarine.

2. Add flour and beat until smooth. Let cool.

3. Add 4 eggs. Beat mixture.

4. Spread mixture on the bottom and a little up on the sides. Bake 30 minutes at 400 degrees. Let cool.

Filling:
1. Mix pudding, milk, and cream cheese pour over crust. Top with Cool Whip.

2. Drizzle with chocolate syrup.

Serves 24