Serves: 5
Total Calories: 437
Bring water and butter to boil. Add flour all at once and stir rapidly until mixture forms a ball. Remove from heat and cool a little. Add eggs, one at a time, until shiny. Spread into ungreased 10x15-inch jellyroll pan. Bake at 400° for 30 minutes (watch!). Cool. Do not prick surface!
Beat cream cheese until creamy. Slowly blend pudding into beaten cream cheese. Spread on cooled crust and refrigerate for 20 minutes. Top with Cool Whip. Drizzle with chocolate fudge sauce (ice cream topping) and sprinkle with chopped nuts (slivered almonds are good).
This Moon Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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