| 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 <L979@aol.com> on Jan 8, 1998
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”