|Serves:||Makes about 20 to 25 servings, depending on size|
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|1 c||all purpose flour|
|3 small||boxes cook & serve vanilla pudding|
|1||(8 oz) container cool whip frozen whipped topping, thawed|
|1 pkg||(8 oz) cream cheese, softened|
|1 jar(s)||hot fudge topping|
This is basically an open faced eclair with a slight twist. A fairly light dessert that's pretty easy to make. It's called MOON pie because when the pate a choux is baked, in a sheet form for this, it has bumps & dips like the surface of the moon. Although I like going the homemade pastry cream & cocoa fudge icing route when I make eclairs & cream puffs; with this dessert I find it's best to use cook & serve vanilla pudding (or homemade pudding) because it sets better (so that when you start spreading on the top layer it doesn't mix in with it). I also use hot fudge ice cream topping instead because it's thicker and holds up better.
* I pour the heated hot fudge in a spouted bottle, draw horizontal lines 1/2" to 1" apart over the complete dessert, then drag a toothpick through the lines.