Eclair Cake

1 cup water
1/2 cup butter
1 cup all purpose flour
4 eggs
12 oz. cream cheese, softened
4 1/2 cups milk
3 boxes (4 serving size) instant vanilla pudding
1 (8oz) cool whip, thawed
chocolate syrup & toated almond slivers to garnish

Preheat oven to 400 degrees. Place the water in a medium sized saucepan; heat until moderatly hot. Reduce heat to low and add the butter and melt. Remove from heat and add flour and beat lightly. Add the eggs, one at a time beating well after each. Spread the mixture on the bottom of a lightly greased 9x13 inch pan. Bake for 20-25 minutes, or until golden and brown on the edges. Let cool compeletly.

Place the cream cheese in a large bowl and beat, then add the milk and vanilla pudding mix. Beat for about 2 minutes or until thick, then spread over the baked crust. Refrigerate for at least one hour to set. Cover the top with whipped topping and drizzle with chocolate syrup and sprinkle with toasted almonds.