We’re always looking for ways to cool down during the summer, and some of the food we eat can help. Those with home gardens may like to serve fresh, cold salads on those hot, summer days. Serving cold, yummy desserts is another good way to beat the heat, especially if the dessert doesn’t take a lot of baking time.
For these Pistachio Cream Puff Squares, you only bake the crust, and just for 25 minutes. Then, you just mix up the filling and let the refrigerator do the rest.
This cool, refreshing and delicious dessert is a great way to finish off a summer dinner get-together or just as a dessert when family or friends drop by and you’d like to serve a special treat. Top it off with a frosty glass of iced tea or lemonade and you won’t even notice these scorching July temperatures!
PISTACIO CREAM PUFF SQUARES
3/4 cup water
6 tablespoons butter or margarine
3/4 cup all-purpose flour
1/2 teaspoon salt
2 cups cold milk
1 (3.4-ounce) package vanilla instant pudding mix
1 (3.4-ounce) package pistachio instant pudding mix
1 (8-ounce) container frozen whipped topping, thawed, divided
1/4 cup crushed pistachio nuts (for garnish)
Preheat oven to 400 degrees.
For crust, heat water and butter in a small 2-quart saucepan over medium-high heat until butter is melted and mixture comes to a boil. Stir in flour and salt all at once. Reduce heat to low and stir mixture vigorously about a minute or until mixture leaves sides of pan and forms a ball. Remove from heat and let stand 5 minutes.
Add eggs, one at a time, beating after each addition until mixture is smooth. Spread mixture evenly over bottom of 9-by-13-inch or rectangular pan. Bake 20 minutes. Surface will puff unevenly, so prick with a fork 10-12 times to release steam; continue baking 5 minutes or until crust is golden brown. Cool completely.
For filling, pour milk into a medium-size bowl. Add pudding mixes; beat with rotary beater several minutes until thickened and fold in half of whipped topping. Spread mixture evenly over cooled crust. Refrigerate 1 hour.
After it sets, spread remainder of whipped topping to swirl a border around the edges and sprinkle with crushed pistachio nuts. Refrigerate another hour or until ready to serve and cut into 15 squares. Keep any leftovers refrigerated.
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