Eclair Torte

My friend Brooke brought this over when we had dinner with her last week. Emi and I loved it so much that in the days following it, we were craving it. I decided to make it yesterday. It is a pretty easy recipe to make but a little frustrating that it takes so long!!!! :-D Brooke found it on Real Mom Kitchen.
As I've mentioned before, I'm not a huge fan of chocolate so I didn't put chocolate syrup on mine and I think its just as delicious (if not more so) without it! :-D Be sure to give it a try!

ECLAIR TORTE
1 cup water
½ cup butter (no substitutes)
¼ teaspoon salt
1 cup all purpose flour
4 eggs
1 package (8 ounces) cream cheese, softened
2 packages (3.4 ounces each) instant vanilla pudding mix
3 cups cold milk (I didn't use all 3 cups. I used more like 2 cups)
1 carton (12 ounces) frozen whipped topping, thawed
Chocolate syrup

In a saucepan over medium heat, bring water, butter, and salt to a boil. Add four all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 13 x 9 x 2 inch baking pan. Bake at 400 for 30 to 35 minutes or until puffed and golden brown. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter.

In a mixing bowl, beat cream cheese, pudding mix, and milk until smooth. (Now if you're not careful doing this you can end up with chunks of cream cheese in the pudding mixture. I beat the cream cheese first. Then add the first cup of milk to it a little at a time. Then add the rest and pudding mix) Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers. 12 servings.