Eclair Sheet Cake

Ingredients
1 cup water
1 stick butter
1 cup flour
4 eggs
1 8 oz. pkg cream cheese
3 cups milk
1 large package vanilla instant pudding
1 pint whipping cream, whipped with 1/3 cup sugar
Hershey's chocolate syrup

Preparation instructions:
Crust:
Step 1: Boil 1 cup water and 1 stick butter, then pour mixture into 1 cup flour and slowly mix in 4 eggs, one at a time.

Step 2: Spread mixture into a large, greased cookie sheet (jelly roll pan). Bake at 325 degrees for approximately 25 minutes or until golden brown.

Step 3: Remove from oven and let cool completely.

Filling:
Step 1: Add package of cream cheese, 3 cups milk and package of vanilla instant pudding in a blender and blend until smooth.

Step 2: Spread mixture onto cooled crust and allow it to set up a little before spreading the whipped cream.

Step 3: Lightly drizzle chocolate syrup over the top of the whipped cream and refrigerate for 1 hour. (Refrigerate the chocolate syrup before you drizzle. I used fresh-from-the-store Hershey's and it wasn't as pretty as the drizzle on Dannielle's dessert.)