1 cup water
1/2 cup butter
1 cup flour
8 oz. pkg. cream cheese, softened
4 cup milk
3 pkg. (3.5 oz. each) instant vanilla pudding mix
1 container (12 oz.) Cool Whip
2 (1 oz.) squares semi-sweet chocolate
2 Tbsp. butter
1 cup powdered sugar
1 tsp vanilla extract
3 Tbsp. hot water
In a large saucepan, heat water and butter to boiling over medium high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from sides of pan. Remove from heat and transfer to a large bowl. Add one egg at a time, beating well after each addition. Spread on bottom and up sides of a greased 9x13 baking pan. Bake at 400° for 35 minutes. Cool completely.
To make frosting, melt chocolate and butter in a medium saucepan over low heat. Add in powdered sugar and vanilla extract and stir well. Add one Tbsp. at a time of hot water until desired consistency is reached. Pour into cooled crust, saving some to drizzle on top of finished cake.
Place cream cheese and 1 cup milk into blender and blend until smooth. Add remaining 3 cups milk and blend till well mixed. Transfer to a large mixing bowl. Add pudding mix and beat well with a mixer until thickened. Pour into cooled shell. Spread cool whip carefully over top of pudding. Drizzle with remaining chocolate frosting.
Note: This is my favorite dessert!! It's not overly sweet, but very good! You can also use 2 - 8"x8" pans or 2 - 9 inch deep dish pie pans. It is more attractive when serving and less messy in the center. The chocolate frosting is optional as well. You may use Hershey’s chocolate syrup, if desired. In my opinion, it works, but is not as good.