Moon Cake

Moon Cake CRUST: 1 cup water 1/2 cup butter 1 cup all-purpose flour 4 large Eggs FILLING: 2 packages (3.4 ounces each) instant vanilla pudding mix 3 cups cold whole milk 1 package (8 ounces) cream cheese, softened TOPPING: 1 carton (8 ounces) frozen 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-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "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. Variation: Substitute a different flavor of pudding and garnish with chocolate "curls" instead of chocolate sauce.