Chocolate Éclair Dessert

1 cup water
1 stick margarine
1 cup flour
4 eggs
3 cups milk
12 ounces cream cheese, softened
2 packages (3-1/2 ounce) instant vanilla pudding
1 carton (12 ounces) whipped topping, thawed
Chocolate syrup

Bring water and margarine to a boil in a small saucepan. Remove from heat and add flour. Stir until it forms a ball. Add eggs one at a time, stirring until well blended after each. Spread dough in a greased 9 x 13” pan and bake at 375 degrees for 30 to 40 minutes. Cool. Blend milk with cream cheese. Mix in the dry pudding, stirring until thick. Spread over crust (press crust down smooth). Spread whipped topping over top and drizzle with chocolate syrup. Refrigerate until serving time.

Stressed spelled backwards is desserts. Coincidence? I think not! ~Author Unknown