Moon Cake Recipe

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I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.

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Moon Cake Recipe

Prep: 20 min. Bake: 30 min. + chilling

Yield: 15 Servings

20 30 50

Ingredients

CRUST:
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
FILLING:
2 packages (3.4 ounces each) instant vanilla pudding mix
3 cups cold milk
1 package (8 ounces) cream cheese, softened
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate sauce
Chopped nuts

Directions

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 15-in. x 10-in. x 1-in. jelly roll pan. Bake at 400° 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. Yield: about 15 servings.

Variation: Substitute a different flavor of pudding and garnish with chocolate "curls" instead of chocolate sauce.

Nutritional Facts 1 serving (1 piece) equals 253 calories, 17 g fat (11 g saturated fat), 96 mg cholesterol, 238 mg sodium, 19 g carbohydrate, trace fiber, 5 g protein.

Originally published as Moon Cake in Grandma's Great Desserts Cookbook , p91

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Moon Cake

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(1-1) of 1 reviews

Reviewed on Jun. 13, 2011 by Meal Mom

Cream puff in a pan! Have made this lots and leftovers are rare. May want to beat the softened cream cheese and then mix in the thickened pudding mixture.