In case you didn't read my post from yesterday, where a near disaster involving whipped cream, a mixing bowl, and my wall, was barely averted, click here.
If you did read it and would like the recipe, the REAL recipe (not the one that caused the baking crisis that forced me to break the 4th commandment), here it is. I promise it's delicious! Just let me give you a piece of advice: Buy INSTANT pudding. Oh, and get the right size. Also make it WAY ahead of time, just in case. That's a lot of advice. But trust me, follow it!
Moon Cake (Also known as Eclair Cake. But not the same as lots of people's Eclair Cake online, I found out when looking for this recipe. Also not the same as Chinese Moon Cake, which looks good but is nothing like this.) (I'm starting to realize this dessert really needs its own name. I think I'll rename it now: 4th Commandment Cake. How's that?)
4th Commandment Cake
• 1 cup water
• 1 stick (1/2 cup) butter
• 1 cup flour
• 4 eggs
• 3 3.4oz packages vanilla INSTANT pudding
• 3½ cups milk
• 8 oz. package cream cheese, softened extensively
• 8 oz. Cool Whip (or whip up 1 pint of heavy whipping cream with 1/3 cup powdered sugar and 1 tsp vanilla. Tastes better.)
• Chocolate syrup
• Toasted Sliced Almonds (optional)
Bring water and butter to a boil. Add the flour. Remove from heat and stir until a paste forms. Add the eggs, one at a time, beating each egg into the dough individually (by hand). Spread dough into greased jelly roll pan and bake @ 400 degrees for 20-25 minutes. Allow to cool completely. (The crust will be very high and lumpy when it comes out of the oven, like the surface of the MOON, hence the former name.)
Make sure cream cheese is very soft. I even like to pre-beat it in the mixer first to get it smooth. Remove it from the mixer to a separate bowl. Combine pudding and milk in a large mixing bowl. Mix on high until blended. Add in the cream cheese. Mix for 3-4 minutes or until pudding is smooth and begins to thicken. Spread onto cooled crust. Place in the fridge to chill for 1-2 hours.
If you have not thrown your whipped cream at the wall, spread it evenly over the pudding layer now. Drizzle chocolate syrup over whipped cream in straight rows about 1" apart. Drag a knife through the rows in alternating directions to create a marbled look.
If you want to add nuts, roast 1 cup of sliced almonds in a pan on low heat with 1 tsp butter until they begin to brown. Sprinkle over dessert just before serving.
I hope you enjoy this recipe as much as I do. And if not, I happen to know that Harmons sells a decent cheesecake.