Just what you ordered! A cool do-ahead dessert that serves a crowd, too!
Cool Pistachio Dessert
- Prep Time 25 min
- Total 2 hr 25 min
- Servings 24
- Ingredients 10
Ingredients
Puffy Crust
- 1/2 cup butter or margarine
- 1 cup water
- 1 cup Gold Medal™ all-purpose flour
- 4 eggs
Filling and Topping
- 1 package (8 oz) cream cheese, softened
- 3 cups milk
- 2 packages (4-serving size each) pistachio instant pudding and pie filling mix
- 1 container (8 oz) frozen whipped topping, thawed (3 1/2 cups)
- 1/4 cup chocolate-flavor syrup
- Chopped pistachio nuts, if desired
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Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 400°F. Grease 15x10x1-inch pan. In 2 1/2-quart saucepan, heat butter and water to rolling boil. 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.
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Step2Bake about 30 minutes or until golden brown. Cool completely, about 30 minutes. (Crust will be puffy and uneven.)
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Step3In large bowl, beat cream cheese and 1/4 cup of the milk 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.
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Step4Refrigerate 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 in refrigerator.
Nutrition
155
Calories
9 g
Total Fat
3 g
Protein
16 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 155
- Calories from Fat
- 80
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Cholesterol
- 60 mg
- Sodium
- 200 mg
- Potassium
- 80 mg
- Total Carbohydrate
- 16 g
- Dietary Fiber
- 0g
- Protein
- 3 g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 1 1/2 Fat;Tips from the Betty Crocker Kitchens
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