Instructions: In a saucepan over medium heat, bring water, butter and salt to a boil.

Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 9 x 13-inch pan. Bake at 400 degrees F for 30 to 35 minutes, or until puffed and golden brown.

Cool completely on a wire rack. If desired, remove cake from pan and place on serving platter.

In a mixing bowl, beat cream cheese, pudding mix and milk until smooth.

Spread over puff; refrigerate for 20 minutes. Spread with Cool Whip.

Refrigerate. Drizzle with chocolate syrup just before serving.

Refrigerate leftovers.

Serves 12.

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