4 large eggs
1/2 cup butter
1 cup water
1 cup all-purpose flour
Vanilla Cream Cheese Filling
1 (8-ounce) package cream cheese, softened
4 cups milk
3 (3-ounce) packages instant vanilla pudding mix
1 (16-ounce) container whipped topping
3 tablespoons baking cocoa
1 cup powdered sugar
1 tablespoon, plus 1 teaspoon butter, melted
About 2 tablespoons water
Preheat oven to 400°F (205°C). Grease a 13x9x2-inch baking pan. Set aside.
Whisk eggs in a small bowl and set aside.
In a 2-quart saucepan, melt butter in water. Add flour and cook, stirring constantly, until mixture forms a ball. Remove from heat and beat in eggs all at one time, continue beating until smooth.
Spread in prepared pan and bake for 35 to 40 minutes. Allow to cool.
To make the filling, combine cream cheese and milk and beat until smooth. Add pudding, one package at a time. Spoon over cooled puff pastry shell. Spread with whipped topping and top with chocolate drizzle.
For the chocolate drizzle, combine cocoa and powdered sugar in small bowl, mixing well. Add butter and water and beat until smooth, adding a small amount of water, if needed, until the consistency is right to drizzle icing onto cake.
Chill at least one hour before serving.