03/03/2014 Pistachio Moon Cake
Pistachio Moon Cake
Cream Puff Crust:
1 cup water
½ cup margarine
1 cup flour
Boil water and margarine; add flour and stir until it comes to a ball.
Add eggs one at a time.
Pour and spread into a jelly roll pan.
Bake for 25-30 minutes at 375 degrees. Cool.
8 oz. cream cheese
2- 3 oz. package instant pistachio pudding (or whatever flavor you’d like)
3 ½ cups milk
Soften cream cheese and add pudding. Gradually add milk; beat and spread over cream puff crust.
12 oz. Cool Whip
Chocolate Syrup, optional
Frost with Cool Whip and drizzle syrup over the top.