Eclair Cake (giant Cream Puff Cake)

4 large eggs
1/2 cup butter
1 cup water
1 cup all-purpose flour
1 (8 ounce) package cream cheese, softened
4 cups milk
3 (3 ounce) packages instant vanilla pudding mix
1 (16 ounce) container whipped topping

1. Preheat oven to 400*F (205*C). Grease a 9 x 13 x 2-inch baking pan. Set aside.
2. Whisk eggs in a small bowl and set aside.
3. In 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.
4. Spread in prepared pan and bake for 35 to 40 minutes. Allow to cool.
5. Combine cream cheese and milk, beating until smooth. Add pudding, one package at a time. Spoon over cooled shell. Spread with whipped topping and drizzle with crackle chocolate topping or Butterfinger crumbles or toffee bits etc.
6. Chill at least one hour before serving.

(added by Heather Kelsey)

This is my favorite dessert!