1 call purpose flour
3 smallboxes 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
How to Make Moon Pie
- Preheat the oven to 400°F. Grease or spray with cooking spray (NOT the kind with flour added) a 15x11 inch jelly roll pan; set aside. In a medium saucepan, combine the water and butter; bring to a rolling boil (to evenly distribute the fats).
- Add the flour and heat for an additional 2 minutes while stirring constantly with a wooden spoon. (the full mixture will form into a ball.) Place the heated mixture into a mixing bowl with paddle attachment. Mix at medium speed for about 2 to 3 minutes until most of the steam dissipates.
- Add the eggs, one at a time, blending well & scraping the bowl after each addition at medium speed. The pate a choux should form a hook off the end of the paddle when it's turned upright, and should be smooth and shiny but not runny. Spread the pate a choux on the prepared pan (I use a greased large offset spatula). Bake for 20 to 25 minutes or until lightly golden brown. Remove from oven and cool in the pan on a wire rack.
- Meanwhile, in a medium saucepan, stir together the milk and pudding mix and cook according to the box directions. Spread on the cooled crust and refrigerate until set.
- In a mixing bowl, whisk together the cream cheese and whipped topping until well blended. Spread over the pudding layer.
- Heat the hot fudge topping per the microwave instructions on the package. Drizzle over the top layer in a decorative design of your choice.
* 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.