Moon Cake
1 cup water
½ cup margarine
1 cup all-purpose flour
4 eggs
1 8 oz. package cream cheese
3 ½ cups milk
2 3oz. packages vanilla instant pudding mix
1 12-oz. carton whipped topping, thawed
¼ cup chocolate sauce
½ cup nuts, chopped
Preheat oven to 400 degrees. In a small saucepan, mix the water and margarine.
Bring to a boil. Add the flour all at once and stir rapidly until the mixture forms a ball. Remove from heat and cool.
With a wooden spoon or electric mixer, beat in the eggs, one at a time, beating
well after each addition. Spread dough on an 11×15 inch ungreased cookie sheet.
Bake for 30 minutes. Cool. (Crust will look like the moon’s surface, which is how it
Gets its name.) Don’t prick, let stand as is.
Beat the cream cheese until it is very soft. In another bowl, mix the milk and
pudding mix. Blend cream cheese with pudding and mix together until smooth.
Spread on crust; refrigerate 20 minutes.
Generously top with whipped topping. Drizzle with chocolate sauce and sprinkle
with chopped nuts. Makes 20 servings.
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