Chocolate Eclair Cake

We haven't made this one as much over the last couple of years, but I have fond memories of this dessert. It's so pretty when it's done.

Pastry:
1 cup flour
1 cup water
1 stick margarine
4 eggs
1/4 tsp salt

Bring water and margarine to a boil until margarine is melted. Add flour and salt all at once. Beat until mixture forms a ball that leaves the side of the pan. Cool slightly. Add eggs, one at a time, beating after each. Spread mixture in ungreased jelly-roll pan. Bake at 400 degrees for 30-35 min. Pierce bubbles in pastry with fork and cook completely.

Topping:
2 T margarine
1 cup confectioner's sugar
3-4 T milk
2 (3 oz) pkg. French vanilla instant pudding
2 1/2 c. cold milk
8 oz cream cheese
12 o Cool hip
3 oz chocolate chips

Mix pudding with milk. Add softened cream cheese. Beat together. Spread over cooled pastry. Spread Cool Whip over pudding mixture. Melt chocolate chips and margarine and mix. Add confectioner's sugar and milk until a thin glaze forms. Drizzle over whipped topping. Refrigerate for 1 hour or more. Cut into squares. Store in fridge. SHORTCUT: use Magic Shell chocolate topping instead of making chocolate glaze.