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Moon Cake I

1 cup water
12 cup butter
1 cup flour
4 eggs
2 (3 1/2 ounce) packages instant vanilla pudding
3 cups milk
8 ounces cream cheese
8 ounces Cool Whip
hershey chocolate syrup


Mix water and butter in a large sauce pan. Bring to a boil. Add flour all at once. Stir until smooth. Remove from heat. Beat in eggs 1 at a time. Beat good. Spread on ungreased jelly roll pan. Bake 15 minutes at 400 and 15 minutes more at 325. Cool, don't peck. Topping: Beat cream cheese in a large bowl. In separate bowl, mix pudding and milk. Gradually beat into the cream cheese. Pour on top of crust. Refrigerate 30 minutes. Top with Cool Whip. Drizzle with chocolate syrup.

Source: www.food.com