Moon Cake

Moon Cake
Crust:
1/2 c. butter
1 c. flour
1 c. water
4 eggs, lightly beaten
1/4 t. salt

Filling:
3-3 oz. pkgs. instant French vanilla pudding
8 oz. cream cheese, softened
3 c. cold milk
cool whip or whipping cream
chocolate syrup (I use Hershey's)

In a medium saucepan, melt the butter; add the water, salt and flour. Mix well and cook until thickened, stirring constantly. This takes a few minutes. Remove from heat and mix in the eggs until well incorporated. Pour into a greased 9x13 pan.



Bake at 350 degrees for about 25 minutes, or until slightly golden brown. When it's done, it will look like the surface of the moon, hence the name:



Let this cool completely before making the filling.

For the filling, mix together the pudding and cream cheese in an electric mixer until creamy. Add the cold milk (make sure you don't add the milk until after the cream cheese is creamy or it will form lumps!) and beat well. Pour this over the cool cake crust.

Refrigerate for a few hours for best results.

Top with a carton of Cool Whip or hand beaten whipped cream. Drizzle with chocolate syrup.