1 cup water
1/2 cup butter (do not substitute)
1/4 teaspoon salt
1 cup flour
1 (8 ounce) package cream cheese
2 (3 1/2 ounce) packages instant vanilla pudding
3 cups cold milk
1 (8 ounce) container Cool Whip
1Boil water, butter and salt in saucepan.
2Add flour all at once; stir until smooth ball forms.
3Remove from heat; let stand 5 minutes.
4Add eggs one at a time.
5Beat well with a wooden spoon after each one; beat until smooth.
6Spread into a greased 9x13-inch pan.
7Bake at 400°F for 30-35 minutes until puffed and golden; cool completely.
8In a mixing bowl, beat cream cheese, pudding and milk until smooth.
9Spread over puff and refrigerate 20 minutes.
10Spread Cool Whip.
12Drizzle with syrup just before serving.
13Keep in the fridge.