Moon Pie

Jolene P.

Crust:

1 c. water
1 cube butter or margarine
1 c. flour
4 eggs

Bring water and butter to a boil then add flour and stir well (it will start to form a ball). Remove from heat and stir in eggs one at a time. Spread thinly on an ungreased 13x18 cookie sheet and bake at 425 for 20 minutes. Cool. (crust has a very uneven and bumpy texture hence the name Moon pie)

Filling:

8 oz cream cheese, softened
1 large package instant vanilla pudding
3 cups of milk

In a bowl, cream the pudding and the cream cheese. Slowly add milk to make a custard type filling. Spread over cooled crust.

Topping:

12 oz tub of cool whip
chocolate syrup
chopped nuts (optional)
chocolate curls (optional)

Spread cool whip over custard/crust then drizzle on the chocolate syrup. Can top with your favorite chopped nuts or chocolate curls.

*Variations: Instead of spreading crust flat, drop in balls on a cookie sheet and bake at the same temp and time. Cool. Cut off tops and fill with filling (or just pudding of choice) and cool whip. Place tops back on and drizzle chocolate on top for a yummy homemade cream puff.