Chocolate Eclair Bars

Crust:
6 eggs, slightly beaten
1 1/2 cubes margarine
1 1/2 cup water
1 1/2 cup flour

Filling:
8 oz. cream cheese
3 Tb. milk
2 lg. pkg. instant vanilla pudding
3 cups milk
16 oz. Cool Whip

In a pan add butter and water. Bring to a boil. Remove from heat and add flour. Stir until it forms a ball. Add beaten eggs and stir until is smooth. Spray a large cookie sheet and spread dough. Bake at 400 for 25 minutes.

In a bowl, mix cream cheese with 3 Tb. milk. Beat until smooth. In another bowl, beat pudding and 3 cups milk. Mix the two bowls together and fold in Cool Whip. Spread over crust and drizzle with warmed Mrs. Richardson's Hot Fudge Topping across top.