Moon Cake Recipe

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This recipe for Moon Cake is from The Pitts Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Deserts

Ingredients:	Ingredients: Crust: 1 c. water 1 c. flour ½ c. margarine 4 eggs Middle: 1-8oz. cream cheese 2-3oz. pkg instant vanilla pudding 3½ c. milk Top: 1-8oz. cool whip chocolate fudge topping and nuts

Directions:	Directions: Bring water and margarine to a boil. Add flour all at once. Stir until mixture forms a ball. Remove from heat- cool a while. Add eggs, one at a time, beating each until smooth. Spread on greased 11 x 15 cookie sheet. Bake at 400º for 30 minutes. (Do not open oven during baking and do not prick bubbles). Make middle layer. Blend cream cheese and milk. Mix in dry instant pudding. Spread over crust and cool in refrigerator for 20 minutes. Frost with cool whip. Drizzle chocolate topping over cool whip. Sprinkle with chopped nuts (be sure cream cheese and fudge topping is room temp). Cool whip has to be in refrigerator at least 4 hours so it will spread. Crust is very bumpy and lumpy when you take it out of the oven.

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Moon Cake Recipe

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