Publisher Photo
Publisher Photo
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.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling

Ingredients

  • CRUST:
  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • FILLING:
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 3 cups cold whole 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 15x10x1-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.
Originally published as Moon Cake in Grandma's Great Desserts Cookbook 1992, p91

Nutritional Facts

1 piece: 253 calories, 17g fat (11g saturated fat), 96mg cholesterol, 238mg sodium, 19g carbohydrate (9g sugars, 0 fiber), 5g protein.

  • CRUST:
  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • FILLING:
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 package (8 ounces) cream cheese, softened
  • TOPPING:
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Chocolate sauce
  • Chopped nuts
  1. 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.
  2. Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance.
  3. 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.
Originally published as Moon Cake in Grandma's Great Desserts Cookbook 1992, p91

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Reviews forMoon Cake

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MY REVIEW
roseeileen User ID: 2548725 74722
Reviewed Nov. 16, 2013

"This is an amazing dessert def a crowd pleaser....."

MY REVIEW
Meal Mom User ID: 5825023 20740
Reviewed Jun. 13, 2011

"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."

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