Put the water, butter, and salt in a medium saucepan and bring to a boil. Remove from the heat and add the flour. Stir until a ball forms and then let it sit for 5 minutes. Add the eggs one at a time with a wooden spoon. Once mixed, spread in a greased 9X13 pan.

Bake at 400° for 30 minutes or until golden brown.

Let cool completely.

In a large bowl, add the cream cheese, pudding mix, and milk. Beat with an electric mixer until smooth. Spread over the cooled pastry layer and then refrigerate for 20 minutes. Spread the thawed Cool Whip over the custard layer and then pour the magic shell on top.