It is the final Supermoon of 2021 and Waffles is howling for an out-of-this-world treat! Alicia Weigel, Rockton sales extraordinaire, and her family refuse to have a BBQ unless this Moon Cake is on the menu. In honor of today’s Strawberry Supermoon, we recommend you throw a few strawberries on top and dig in!
Moon Cake
Preheat oven to 400
Crust
1 cup water
½ cup butter or margarine
1 cup flour
4 eggs
Topping
8 oz cream cheese
3 ½ cups milk
2 – 3oz packages instant vanilla pudding
1 – 8 oz. container of Cool Whip
Chocolate syrup (optional)
In a small saucepan, bring water and butter to a boil. Add flour. Stir until the mixture forms a ball. Remove from heat. Add eggs one at a time, beating each time with a spoon or hand mixer. Spread on a lightly greased 11” x 15” pan. Bake for 25-30 minutes. Do not pop the bubbles! Cool pan completely (Once cool, I press down a bit if it gets too high so the pudding layer fits better)
Soften cream cheese. Use a hand mixer and blend cream cheese and milk, adding the milk a little at a time. Add pudding and blend with a hand mixer on medium speed for about 1 minute. Let it set for about 1 minute to slightly thicken. Spread over cooled crust. Refrigerate. Frost the top with Cool Whip. Drizzle chocolate syrup over whipped topping if desired.
*Image Credit: The Girl Who Ate Everything
