-1/2 cup (1 stick) margarine
-1 cup water
-1 cup flour
-1 (5.1 oz-the large one) box instant vanilla pudding
-3 cups milk
-8 oz cream cheese, at room temperature
-8 oz whipped topping, thawed
Preheat oven to 400 F. Coat a 9x13 baking pan with baking spray (the one with flour in it). Set aside.
Boil together the margarine and water. Pour hot mixture into your mixing bowl and stir for a couple of minutes. Add the flour and mix for about 2 more minutes, scraping the sides of the bowl. Add the eggs, one at a time. Mix until nice and smooth. Pour mixture into prepared pan.
Bake in preheated oven for 30 minutes. It will puff up like this:
Cool crust completely.
In your mixer's bowl, add the pudding, milk and cream cheese. Stir until combined, then beat on medium-high until smooth, with no more lumps, and thickened. Spread evenly on top of cooled crust.
Spread thawed whipped topping on top of pudding. Drizzle chocolate syrup on top. Place in the refrigerator for at least 1 hour.