Moon Cake
1/2 C. oleo
1 C. boiling water
1 C. flour
1/4 tsp. salt
4 eggs
1 large package of instant vanilla pudding mix
8 oz. soft cream cheese
milk
12 oz. package of nondairy frozen whipped topping
Melt oleo in boiling water, add flour and salt all at once. Stir over heat until it forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition. Spread on greased 9×13 or jellyroll pan. Bake at 400° degrees for 25 minutes – until lightly browned. The batter will make moon-like craters and valleys while it bakes. Cool. Combine 1 large package of instant vanilla pudding mix with 8 oz. of soft cream cheese and the amount of milk as directed on pudding mix package. Spread pudding mixture over the “moon“. Top with 12 oz. package of nondairy frozen whipped topping. Drizzle with chocolate syrup. Moon cake can also be made with sugar-free pudding, cream cheese and topping.
