Eclaire Cake

12 oz Whipped Cream (or the large container of cool whip)
 8 oz Cream Cheese (one package)
1 large and one small box instant vanilla pudding
Milk-- as much as called for on the pudding boxes to make pudding
1/2 c. chocolate chips
1 T. butter

Crust:
1 C. water
1/2 C. butter
1 t. salt
1 C. flour
4 eggs

Preheat oven to 400. Lightly grease a cookie sheet. Boil butter and water together, pour into mixing bowl and add flour and salt. While mixing add eggs one at a time. Mix until shiny. Pour onto cookie sheet and bake for 20 minutes. It will puff up. Let cool and gently smash down any bumps.

For filling, soften cream cheese and whip with a mixer until smooth. Add the pudding and as much milk as directed on the pudding package to make pudding. Mix until semi-stiff. Pour over cooled crust. Spread Whipped Cream over the pudding. Melt the chocolate chips and butter together in the microwave in 15 second increments, stirring inbetween, and being careful not to overcook. Drizzle the chocolate over the whipped cream layer. Let chill for 1 hour.