Moon Crater Pie (from a recipe by Julene)

This is a very rich dessert loved by children and adults alike. It is best fresh, but can be made the night before. First, the cream puff pastry.


1 cup water
1 cup flour
3-4 eggs

Boil one cup of water with one stick of butter and a pinch of salt. While boiling, add the flour and mix. Once it forms a ball, remove from heat. Add one egg at a time stirring until blended before adding each egg. Spread out equally, but unevenly in the bottom of a 13x9 cake pan that has been greased and floured. Bake at 350º until golden brown. Cool completely.


8 ounces cream cheese
1 large box Jello® Vanilla Instant Pudding
(milk as demanded by Jello® Pudding mix)

Beat the cream cheese until soft and creamy. Make the pudding recipe and thoroughly blend the cream cheese and the pudding together by adding the milk to the cheese to keep smooth. Fill the cooled pastry and refrigerate. Top with whipped cream and decorate either by drizzling chocolate syrup or by a light dusting of baker's chocolate powder.