03/03/2014 Pistachio Moon Cake

Pistachio Moon Cake

Cream Puff Crust:

1 cup water
½ cup margarine
4 eggs
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.

 

Filling:

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.

 

Topping:

12 oz. Cool Whip
Chocolate Syrup, optional


Frost with Cool Whip and drizzle syrup over the top.