Moon Cake
Contributor: Peggy Rasmussen
CC Original
“I found this recipe in a farm paper. It’s like a giant, flat cream puff.”
Mix 1 cup water and 1/2 cup margarine. Bring to a boil. Add 1 cup flour all at once and stir rapidly until mixture forms a ball. Remove from heat and cool a little while, then bean in 4 eggs, one at a time, beating well. Spread on an ungreased cookie sheet and bake at 400 degrees for 50 minutes. Let cool.
Mix 2 small boxes of vanilla custard pudding. Beat in an 8 ounce package of cream cheese and blend well. Spread over crust and refrigerate for 20 minutes. Top with Cool Whip. Drizzle chocolate topping over the top and then sprinkle with chopped nuts. Keep refrigerated.