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Cool Pistachio Dessert

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By Betty Crocker Kitchens
Updated Oct 1, 2006
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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
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat 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.
  • Step 
    2
    Bake about 30 minutes or until golden brown. Cool completely, about 30 minutes. (Crust will be puffy and uneven.)
  • Step 
    3
    In 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.
  • Step 
    4
    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 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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