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1 c. water
1/2 c. butter
1 c. flour
4 eggs
2 sm. boxes vanilla instant pudding
4 c. milk
8 oz. pkg. cream cheese
8 oz. Cool Whip
1 jar hot fudge sauce
Slivered almonds

Bring water to boil with butter. Add flour all at once and stir rapidly until mix forms ball. Cool slightly. Beat eggs, one at a time into this mixture. Spread into ungreased 9x 1 3 inch pan. Bake 30 minutes at 400 degrees. Cool. DO NOT prick crust (it will be very bumpy). Mix pudding and milk as directed on package. Blend cream cheese until smooth and add to pudding gradually. Spread onto crust. Refrigerate 20 minutes. Top with Cool Whip. Drizzle with hot fudge sauce. Sprinkle with almonds. Store in refrigerator.