Bring water, butter and salt to a boil. Add flour all at once. Beat
eggs in one at a time. Spread out in a 13 inch by 9-inch pan. Bake at
350� for 60 minutes or until top is crisp and golden brown. Cool. Mix
together pudding and cream cheese. Spread over crust. Top with whipped
topping. Refrigerate. Makes 10 to 12 servings. (Barbara Helsel) |