chocolate eclair cake

Dough:
1 cup water
1 stick margarine or butter
1 cup flour
¼ tsp salt
4 eggs
Filling:
2 pkgs instant vanilla pudding
2 cups cold milk
1 8oz pkg cream cheese
12 oz cool whipe
Drizzle icing:
6 oz chocolate chips
2 tbs butter
2 cup powdered sugar
milk

bring one cup water to boil, add one stick butter. When melted, add salt and flour. Stir until dough leaves side of saucepan. Cool slightly. Add 4 eggs, on at a time and stir. Spread in greased jelly roll pan. Bake at 400 for 25 to 35 minutes. Cool and break bubbles with a fork. Combine pudding and softened cream cheese and milk. Beat until smooth. Put mixture on pastry shell. Cover with cool whip. Melt chocolate and butter, add powdered sugar alternately with milk until you can drizzle over top of whip cream creating a pattern. Chill entire éclair for at least an hour.