I have made this recipe for years. In fact, I made this for a Tea House when I helped get one started. My recipe is slightly different. The crust is the same, but I spread it thinly in a jelly roll pan instead of a 9x13. It's important to Pam Spray it first. It will bubble up. The filling is (2) lg. 8-oz cream cheese, (2) large instant vanilla pudding, 4-1/2 cups cold milk (not skim), 1 Smuckers chocolate fudge syrup. Mix pudding & milk. In separate bowl mix softened cream cheese, then add 1 cup of the pudding, then add the whole mixture to the rest of the pudding. This way the cream cheese doesn't get lumpy. Add cool whip and drizzle with syrup. Smuckers is thicker and I dot it over the cool whip and take toothpick and marblelize it. I usually store it in a half sheet cake box that you can buy from the bakery. It's best made the night before.