Heat water and margarine to boiling. Stir in flour. Remove from heat and stir in eggs, one at a time. Spread evenly in 10 x 15-inch jelly roll pan. Bake at 400° for 25 to 30 minutes. Press down on air bubbles in center, leaving a crust around the edges.

Filling: Beat cream cheese and pudding mix. Add milk and beat 2 to 3 minutes (will be very thick). Pour on eclair shell and refrigerate for 30 minutes.

Topping: Top with 8 ounces of Cool Whip and drizzle Smucker's Magic Shell overtop. Refrigerate an extra 30 minutes before serving.