Moon Cake

Crust
1 1/4 cups water
1 1/2 cups + 2 tlb. real butter
1 1/4 cups flour
5 eggs

Filling
8 oz. cream cheese
3 1/2 cups milk
2 3 oz packages instant vanilla pudding

Topping
1 large tub of Cool Whip
1 to 2 cups chocolate shavings*
Chocolate syrup

Boil water and butter. Add flour with heat on medium. When mixed in, turn off heat and stir until mixture starts to pull in from the edges. Set aside and allow to cool (cool enough to touch). Crack and stir in eggs one at a time. Spread in an ungreased cookie sheet (the kind with a lip). Bake at 400 degrees for 30 minutes and do not open the oven while baking. Crust will be bubbly and look like the "moon."

In a separate bowl, mix the cream cheese (softened in the microwave) with the milk. Mix in the pudding. Mix well until creamy and thick. Spread on the crust after the crust has cooled. Refrigerate for at least 45 minutes (overnight is best).

Top with large container of Cool Whip and sprinkle on shaved chocolate pieces. Drizzle chocolate syrup on top.

*You can make these yourself with a chocolate bar and a potato peeler.