Add flour and cool slightly.
Stir in the eggs one at a time. Mix well and spread into a greased 9x13 inch pan. Bake for 30 minutes at 400°; cool completely.
In a food processor, blend the box of pudding, milk, and cream cheese until smooth. Pour over the cooled cream puff.
Spread the Cool Whip on top of the pudding mixture and drizzle chocolate syrup on top. Refrigerate.