Make cream puff dough by melting:
1/2 C butter or margarine in 1 C boiling water. Add 1 C four and 1/4 teaspoon salt at once and stir vigorously with a wooden spoon. Allow to cool at least 10 minutes. Use 4 Large eggs at room temperature. Beat each egg into the cooled dough, one at a time...do not whip. Spread dough on greased jelly roll pan with spatula. Bake in preheated oven at 450* for 15 minutes. Reduce heat to 350* and bake an additional 15-20 minutes. There will be peaks and valleys in the dough. Let cool.
Mix large package of instant pudding according to package direction. (My favorite is to use vanilla.) Can use any flavor though. When pudding is set, beat together with 8 ounces of cream cheese. Spread on top of cooled puff dough. Next spread a layer of Cool Whip. Use one large container. Drizzle with chocolate flavored syrup. Draw a knife through syrup to make a pretty design if desired. I usually put fresh or frozen raspberries or strawberries on top. If I used banana pudding, I add cut up bananas soaked in pineapple juice to prevent browning!