Cream Puff Cake

Crust:

1 cup water

1 stick margarine

4 eggs

1 cup flour

Filling:

3 boxes instant vanilla pudding

4 cups milk

8 oz. Cool Whip

chocolate syrup

1. Heat water and margarine to boiling. Add flour and stir until a ball forms, then let it cool.

2. Add 2 eggs at a time, mixing thoroughly. Then spread into a greased 9x13 inch pan.

3. Bake for 30 minutes at 350 degrees. Let cool.

4. Mix milk and pudding together. Then spread over the cooked crust.

5. Top with Cool Whip and drizzle with chocolate syrup. Refrigerate.