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Add a photoThis is basically an open faced eclair with a slight twist. A fairly light dessert that's pretty easy to make. It's called MOON pie because when the pate a choux is baked, in a sheet form for this, it has bumps & dips like the surface of the moon. Although I like making homemade pastry cream & cocoa fudge icing when I make eclairs & cream puffs; with this dessert I find it's best to use cook & serve vanilla pudding (or homemade pudding) because it sets better (so that when you start spreading on the top layer it doesn't mix in with it). I also use hot fudge ice cream topping instead because it's thicker and holds up better.
Ingredientes
- CRUST
- 1 c. water
- 1 stick butter
- 1 c. all-purpose flour
- 4 large eggs
- FILLING
- 3 sm. boxes cook & serve vanilla pudding
- 6 c. milk
- TOPPINGS
- 1 (8 oz.) Cool Whip frozen whipped topping, thawed
- 1 (8 oz.) pkg. cream cheese, softened
- Hot fudge topping
Direcciones
- Preheat the oven to 400°F. Grease or spray with cooking spray (NOT the kind with flour added) a 15x11 inch jelly roll pan; set aside. In a medium saucepan, combine the water and butter; bring to a rolling boil (to evenly distribute the fats).
- Add the flour and heat for an additional 2 minutes while stirring constantly with a wooden spoon (the full mixture will form into a ball.). Place the heated mixture into a mixing bowl with paddle attachment. Mix at medium speed for about 2 to 3 minutes until most of the steam dissipates.
- Add the eggs, one at a time, blending well & scraping the bowl after each addition at medium speed. The pate a choux should form a hook off the end of the paddle when it's turned upright, and should be smooth and shiny but not runny. Spread the pate a choux on the prepared pan (I use a greased large offset spatula). Bake for 20 to 25 minutes or until lightly golden brown. Remove from oven and cool in the pan on a wire rack.
- Meanwhile, in a medium saucepan, stir together the milk and pudding mix and cook according to the box directions. Spread on the cooled crust and refrigerate until set.
- In a mixing bowl, whisk together the cream cheese and whipped topping until well blended. Spread over the pudding layer.
- Heat the hot fudge topping per the microwave instructions on the package. Drizzle over the top layer in a decorative design of your choice. (I pour the heated hot fudge in a spouted bottle, then draw horizontal lines 1/2" to 1" apart over the complete dessert, then drag a toothpick through the lines.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 20 servings | |
| Calories 199 | |
| Calories from Fat 127 | 64% |
| Total Fat 14.29g | 18% |
| Saturated Fat 8.45g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 170mg | 7% |
| Potassium 161mg | 5% |
| Total Carbs 11.94g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 7.12g | 5% |
| Protein 5.86g | 9% |
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