Eclair Cake - cooking recipe

Ingredients

1/2 c. margarine
1 c. flour
4 eggs, beaten
2 small (3 oz.) pkg. instant French vanilla pudding
8 oz. cream cheese
12 oz. Cool Whip
Hershey's chocolate syrup

Preparation

Bring 1 cup water to a boil.
Add margarine. Stir until melted. Remove from burner.
Add flour and stir until smooth. Add eggs and stir until smooth.
Spread in greased 13 x 9 x 2-inch pan, up the sides with dough. Bake at 400\u00b0 for 25 to 30 minutes. Cool and pat down bubbles (big bubbles!).
Prepare pudding as directed. Add cream cheese.
(I beat cream cheese separately to make it smooth.)
Spread pudding mixture on crust. Set 10 minutes in refrigerator.
Cover with Cool Whip and drizzle with chocolate syrup.
Keep refrigerated.