Moon Cake
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 3 cups cold whole milk
- 1 package (8 ounces) cream cheese, softened
- 1 carton (8 ounces) frozen whipped topping, thawed
- Chocolate sauce
- Chopped nuts
- In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition.
- Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400u0b0 for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance.
- Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.
water, butter, flour, eggs, milk, cream cheese, frozen whipped topping, chocolate sauce, nuts
Taken from www.tasteofhome.com/recipes/moon-cake/ (may not work)