Chocolate Eclair Bars

1 ½ sticks butter
1 ½ cups water
1 ½ cups flour
6 eggs, slightly beaten

In pan, combine butter and water. Bring to a boil. Remove from heat; add flour. Stir until it forms a ball. Add beaten eggs a little at a time. Stir until smooth. Spray large cookie sheet. Spread dough on sheet and bake at 400 for 25 minutes. Let cool completely.

Topping
8 oz cream cheese
3 tablespoons milk
2 pkg vanilla instant pudding
3 cups milk
8 oz cool whip
Mrs Richardson’s hot fudge topping

Mix cream cheese with 3 tablespoons milk Beat until smooth. In another bowl, beat pudding and 3 cups milk. Mix the cream cheese in and fold in the cool whip. Spread over the crust and drizzle hot fudge topping across the top.