| 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 |
|
3.4 oz. ea. instant |
|
|
vanilla pudding mix |
| 3 |
c |
Cold milk |
| 1 |
|
Cream cheese, softened |
| 1 |
|
Carton, 8 oz. whipped |
|
|
topping thawed |
|
|
Chocolate sauce |
|
|
Chopped nuts |
INSTRUCTIONS
1998
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 <L979@aol.com> on Jan 8,
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”