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From: Nancy,.SanFran

Cream Puff Cake 1

1 package cream cheese -- (8 oz.) softened
1 container frozen non-dairy whipped topping -- (8 oz.) thawed
3 boxes instant vanilla pudding mix -- (4-serving size ea)
1/2 cup butter
1 c. flour
4 c. milk
1 c. water
4 eggs
chocolate syrup

Pour water in saucepan and add butter. Bring to a boil. Add the flour and stir until well mixed. Remove from heat and let cool 2 minutes. Beat in eggs, one at at time, beating well after each addition. Spread mixture into a greased 13X9" pan. Bake at 400°F for 30 to 35 minutes. Let cool completely. Combine pudding mix, cream cheese and milk and mix thoroughly. Pour into cooled crust. Cover with whipped topping and drizzle with chocolate syrup. Keep refrigerated.