1 pkg. 3 oz. cream cheese
1 can (14oz.) sweetened condensed milk divided
1/2 teaspoon vanilla
3 pkg. (6-oz. each) semisweet chocolate pieces
1 Tablespoon sweet butter, or margarine
1/2 cup coarsely chopped pistachio nuts
Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave safe bowl. Microwave on high 15-25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk
and the vanilla. Beat on low speed just until mixture is smooth; set aside.
Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave safe bowl. Microwave on medium (50%) 2-3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts. Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in the refrigerator. Cut in bite- size pieces. Store in airtight container with wax paper between layers. Keeps best if refrigerated.
“As everybody knows, there is only one infallible recipe for the perfect omelette: your own.”
Elizabeth David (1913-1992)
