Cool Pistachio Dessert

 

1/2

cup butter or margarine

1

cup water

1

cup Gold Medal® all-purpose flour

4

eggs

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

• 1 Heat oven to 400ºF. 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.
• 2 Bake about 30 minutes or until golden brown. Cool completely, about 30 minutes. (Crust will be puffy and uneven.)
• 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.
• 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.