-CRUST-
1 c Water
1/2 c Butter or margarine
1 c All purpose flour
4 Eggs
FILLING
2 pk (3.4 oz. ea.) instant
-vanilla pudding mix
3 c Cold milk
1 pk Cream cheese; softened
TOPPING
1 Carton (8 oz.) whipped
-topping; thawed
Chocolate sauce
Chopped nuts
In a saucepan, bring water and butter to a boil. Add flour all at once and
stir until mixture forms a ball. Remove from heat and cool slightly. Add
eggs, one at a time, beating well after each addition. Spread on a greased
15x10x1 inch jelly roll pan. Bake at 400 for 30 minutes. cool but do not
prick, leaving surface with moon-like appearance. Meanwhile, for filling,
beat pudding, and milk until thick. Add cream cheese; blend well. Spread on
crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate
sauce over top and sprinkle with nuts. Yield about 15 servings.
Variation: Substitute a different flavor of pudding and garnish with
chocolate curls instead of chocolate sauce.
Yields
15 Servings
