Moon Cake

Ingredients:
1 cup water
1⁄2 cup margarine
1 cup all-purpose flour
4 eggs
1 8-ounce package cream cheese
3 1⁄2 cups milk
5 3-ounce packages vanilla instant pudding mix
1 12-ounce carton whipped topping, thawed*
1⁄4 cup chocolate sauce
1⁄2 cup nuts, chopped

Directions:
Preheat oven to 400°. In a small saucepan, mix the water and margarine. Bring to a boil. Add the flour all at once and stir rapidly until the mixture forms a ball. Remove from heat and cool.
With a wooden spoon or electric mixer, beat in the eggs, one at a time, beating well after each
addition. Spread dough on an 11x15-inch ungreased cookie sheet. Bake for 30 minutes. Cool. (Crust will look like the moon’s surface, which is how it gets its name.) Don’t prick, let stand as is.
Beat the cream cheese until it is very soft. In another bowl, mix the milk and pudding mix. Blend cream cheese with pudding and mix together until smooth. Spread on crust; refrigerate 20 minutes. Generously top with whipped topping. Drizzle with chocolate sauce and sprinkle with chopped nuts. Makes 20 servings.
* Whipping cream may be substituted

Source: Lion House Entertaining, [Salt Lake City: Eagel Gate, 2001], p. 115., as reprinted by Deseret Book here.