I got this simple yet delicious recipe from a lady named Elaine, who I work for. I work in a kitchen of a country club and this is one of many desserts that they serve, and by far my favorite! Drizzle with chocolate syrup and use a knife to make a design.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
35
Yield:
1 10x15 inch pan
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Ingredients

35
Original recipe yields 35 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C) and lightly grease a jelly roll pan.

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  • In a large saucepan, bring water and margarine to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan .

  • Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes. Set aside to cool completely

  • In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.

Nutrition Facts

133 calories; protein 2.6g 5% DV; carbohydrates 11.9g 4% DV; fat 8.1g 13% DV; cholesterol 81.9mg 27% DV; sodium 140mg 6% DV. Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2004
Hi, I got this recipe from my best friend and it is one of my favourites. It is basically a big eclair, or an eclair casserole. I had lost my recipe and looked on All-Recipes and was surprised to find it, but even more surprising was that it didn't get a ton of five star ratings! I use French vanilla instant pudding mix. Make sure the cream cheese is soft before you try to mix with the pudding. I make the pudding and beat the cream cheese separate then add a little cheese to the pudding at a time to make sure it doesn't get lumpy. It is so yummy when done right. Thanks for the recipe again. S.F. Read More
(45)

Most helpful critical review

Rating: 3 stars
08/02/2012
When the cake came out of the oven, I started to wonder why it was named moon cake. It was interesting to say the least. There were peaks and valleys everywhere. (I think I posted a picture if you're interested in seeing what I mean.) The cake part was almost spongey in texture but the topping was better. I don't think that I will be making this again. Read More
(4)
78 Ratings
  • 5 star values: 58
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
09/14/2004
Hi, I got this recipe from my best friend and it is one of my favourites. It is basically a big eclair, or an eclair casserole. I had lost my recipe and looked on All-Recipes and was surprised to find it, but even more surprising was that it didn't get a ton of five star ratings! I use French vanilla instant pudding mix. Make sure the cream cheese is soft before you try to mix with the pudding. I make the pudding and beat the cream cheese separate then add a little cheese to the pudding at a time to make sure it doesn't get lumpy. It is so yummy when done right. Thanks for the recipe again. S.F. Read More
(45)
Rating: 5 stars
08/08/2010
Absolutely spectacular. The crust is basically a cream puff pastry recipe. To save work with this, just get the Pepperidge Farm Puff Pastry Sheets, place one in the bottom of the pan and bake according to directions. It's perfect and doesn't get soggy. As others have stated, I have used french vanilla and white chocolate pudding mix. Any flavor that strikes your family's fancy will do. My toddler grandkids dive in and honestly are wearing it by the time they are done! You have got to give it a try. UPDATE: I had friends for dinner and wanted serving dessert as simple as possible. I bought Pepperidge Farm Puff Pastry Cups, baked according to box directions. Filled with the pudding mixture, topped with the whip cream and drizzled the chocolate over all. Absolutely beautiful presentation. Read More
(30)
Rating: 5 stars
12/16/2007
I wish I could give it more stars! Made for a dinner party last night and 9 people ate the whole thing. I did add 1 pouch of vanilla sugar to base/choux pastry, used fat free cream cheese and skim milk for pudding mixture, whipped 2 cups of whipping cream with 1 pouch of vanilla sugar for cool whip (I don't like cool whip) and used 1 can of Hersheys chocolate syrup to cover the top, didn't do fancy pattern! Found the pan really slippery and hard to put dough into, next time won't grease, used fingers to smoosh down. Made it last night for church potluck, first dessert to go and everyone wanted the recipe! thanks! Read More
(23)
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Rating: 4 stars
02/15/2006
I followed other reviewers advice and whipped the cr. cheese then gradually added the milk and finally mixed in the pudding mix which minimized lumps. Made this for a large gathering and everyone enjoyed it. Rich but not overly sweet. Read More
(12)
Rating: 5 stars
10/09/2003
My mother in law made something similar to this and I forgot to ask her for the recipe so I looked online. This recipe is wonderful! It is so easy to make. My husband loves it and so do the kids. It was a complete hit. I will make it again and again. -Shannon Missouri Read More
(11)
Rating: 5 stars
03/04/2011
This cake is amazing. It's sooo creamy and mouth watering. The problem is is you don't want to eat just one piece. Whenever this is made for events it is a huge hit! Everyone loves it and asks for the recipe. Here is a tip: When you are making the puffy pastry layer after you have mixed in the flour turn off the burner and let it cool for 10-15 minutes; then wisk in the eggs one at a time. If you leave your stove top on it will make it dry and doughy. The texture of the puffy pastry layer will be a thick stretchy liquid. IT SHOULD NOT BE DOUGHY AFTER EGGS ARE ADDED. Pour on very greased cookie sheet and spread with spoon. After baked it will be poofy and ridges; similar to german pancakes. This recipe is sooooo good! Read More
(9)
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Rating: 5 stars
03/30/2011
Made this posted a picture of it. Pure delectable deliciousness!! An inside out upside down eclair/cream puff. Read More
(7)
Rating: 5 stars
10/27/2010
I love t h is recipe. I have made it with all different kinds of pudding.. today i think i might try pumpkin pudding for the fall. Last week I made it with the Chocolate fudge pudding and mixed heath bits into the pudding and also topped with them.. Delish!! Read More
(7)
Rating: 5 stars
12/03/2004
Oh my goodness EVERYONE should make this. What a way to impress your friends and family! It's got a great flavor very gentle and elegant. If you like cream puffs you will love this recipe. Read More
(5)
Rating: 3 stars
08/02/2012
When the cake came out of the oven, I started to wonder why it was named moon cake. It was interesting to say the least. There were peaks and valleys everywhere. (I think I posted a picture if you're interested in seeing what I mean.) The cake part was almost spongey in texture but the topping was better. I don't think that I will be making this again. Read More
(4)