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Microwave* (yes microwave): Combine pudding mix, sugar and milk in 1 1/2 quart microwave- safe bowl; blend well.
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Add chocolate pieces.
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Cook high for 3 minutes.
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Stir well and cook 2 minutes longer, until mixture comes to a full boil.
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Add vanilla; set aside.
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With electric mixer at medium speed, beat cream cheese in a large bowl until smooth.
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Beat in egg yolks; then add reserved pudding.
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Place egg whites in small narrow bowl.
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With clean beaters and electric mixer at high speed, beat until stiff peaks form.
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Gently fold in small amount of cheese mixture to the egg whites.
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Fold egg white mixture that you were just working with into remaining cheese mixture that you had set aside, blend well.
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Pour into 12 x 7 1/2 inch microwave- safe dish, lightly greased on bottom only.
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Place dish on inverted microwave-safe pie plate.
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Cook at High 10 to 12 minutes, rotate dish several times (if you don't have a microwave that has a carousel), until evenly puffed across top.
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When done, place on flat heatproof surface; cool to room temperature.
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Cut into squares if you like.
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Store in refrigerator.
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*Cooking time is approximate due to oven sizes varying.
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**To soften the cream cheese put it in the microwave for a few seconds.
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It will help greatly!
