I haven’t posted a recipe here for a while, but Abby made this over the weekend, and I just had to share. It is a Larson family favorite, and oh-so-easy to make. The only drawback is that you make it in an 11×15 inch pan, which you then have to refrigerate. And when you buy 8 gallons of milk at a time, refrigerator space is a precious commodity. Abby solved that problem by waiting until we only had two gallons of milk left.
Here’s what you’ll need:
- 1 c. water
- ½ c butter (or oleo)
- 1 c. flour
- 4 eggs
- 2 small pkgs instant vanilla pudding
- 8 oz. cream cheese
- 8 oz. Cool Whip
Mix 1 cup water and ½ cup butter in a sauce pan and bring it to a boil. Dump in 1 cup of flour all at once. (This part is really cool.) When the mixture forms a ball, remove it from heat and cool briefly. Then add 4 eggs, one at a time, and beat well. Spread this mixture into an ungreased 11×15 inch pan.
Bake at 400 for 30 minutes. The crust will form big craters while baking…hence “Moon Cake.”
Then mix 2 small instant vanilla pudding mixes as directed on the box. Beat in an 8-ounce package of softened cream cheese. Blend well. (I can never get the cream cheese to fully mix with the pudding, but that’s just fine. Mix it as well as you can. It’s okay if you still see little chunks of cream cheese.)
When the crust is cool, spread the pudding mixture on top.
Then spread the Cool Whip on top of the pudding mix.
Then drizzle with Hershey’s chocolate syrup.