Preheat oven to 350ºF.
Spray a 9x13 baking dish lightly with cooking spray; set aside.
Bring to boil margarine and water in s small saucepan. While mixture comes to a boil beat together four eggs; set aside.
Remove from heat and with a wooden spoon stir in flour. Allow mixture to cool before gradually, with a wooden spoon, adding beaten eggs until smooth. (NOTE: I use my mixer on low, and this works out well for making this crust).
Spread mixture evenly into prepared baking dish and slightly up the sides. Bake at 350ºF for 25-30 minutes, until lightly browned. Remove from oven, cool on wire rack.
Meanwhile prepare filling by beating the cream cheese until smooth. Add 1/2 cup of the milk and continue to beat until smooth. Add two packages of instant pudding mix and milk, beat until thickened. Pour into completely cooled shell.
Top with whipped topping, drizzle with chocolate and caramel syrup. Using tin part of fork lightly touch drag through syrup to make top design. Remember a light touch is best!
Refrigerate at least two hours or overnight.