Éclair Cake

1 cube butter (a whole stick)
1 cup water
1/4 teaspoon salt (critical, don't omit)
1 cup flour
4 eggs

1 pkg. cream cheese (Philly)
3 cups milk
2 packages (small) instant white chocolate pudding mix
16 ounces whipped cream (mix up some whipping cream)
Chocolate syrup

Crust:

Bring water and butter to boil. Remove from heat. Add salt. Add flour and stir into a ball. Add one egg at a time, beating in with a wooden spoon. Pour and spread out with a rubber spatula onto a greased (12x17x1 inch) cookie sheet (jelly roll pan). Bake at 425 degrees for 18-20 minutes or until golden. Let cool completely.

Creamy pudding layer:

Beat cream cheese and some (maybe one cup) of the milk until smooth(er). Add the rest of the milk and the 2 boxes of pudding. Mix until it thickens like pudding would be. Spread this on the cooled crust. Mix up some whipping cream (you'll probably need 16 oz. to cover this size cake). Spread this as the top layer. Drizzle chocolate syrup in lines back and forth and then take a knife and drag it through those lines the opposite way for effect. Voila!