| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Dessert | 15 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Butter or margarine |
| 1 | c | All purpose flour |
| 4 | Eggs | |
| 2 | pk | (3.4 oz. ea.) instant vanilla pudding mix |
| 3 | c | Cold milk |
| 1 | pk | Cream cheese; softened |
| 1 | Carton (8 oz.) whipped topping; thawed | |
| Chocolate sauce | ||
| Chopped nuts |
INSTRUCTIONS
CRUST FILLING TOPPING In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition. Spread on a greased 15x10x1 inch jelly roll pan. Bake at 400 for 30 minutes. cool but do not prick, leaving surface with moon-like appearance. Meanwhile, for filling, beat pudding, and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts. Yield about 15 servings. Variation: Substitute a different flavor of pudding and garnish with chocolate curls instead of chocolate sauce. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #994 by L979 <[email protected]> on Jan 8, 1998
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