Cool Pistachio Dessert
Puffy Crust (below)
1 package (8 ounces) cream cheese, softened
3 cups milk
2 packages (4-serving size each) pistachio instant pudding and pie filling mix
1 container (8 ounces) frozen whipped topping, thawed (3 1/2 cups)
1/4 cup chocolate-flavor syrup
Chopped pistachio nuts, if desired
1. Bake and cool Puffy Crust.
2. Beat cream cheese and 1/4 cup of the milk in large bowl with electric mixer on low speed until smooth. Add remaining milk and the pudding mix (dry). Beat about 2 minutes or until smooth and slightly thickened; immediately spread over crust. Spread with whipped topping.
3. Refrigerate uncovered at least 1 hour but no longer than 24 hours. Just before serving, drizzle with chocolate syrup and sprinkle with nuts. For servings, cut into 6 rows by 4 rows. Store covered in refrigerator.
~~~~~~~~~~~~
Puffy Crust
1/2 cup butter or margarine
1 cup water
1 cup Gold Medal® all-purpose flour
4 eggs
Heat oven to 400ºF. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Heat butter and water to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Spread dough in pan. Bake about 30 minutes or until golden brown. Cool completely, about 30 minutes. (Crust will be puffy and uneven.)
Total: 2 hr 25 min .....
Prep: 25 min
Bake: 30 min
Cool: 30 min
Chill: 1 hr