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Frozen Pistachio Cream Dessert with Ruby Raspberry Sauce
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Prep Time:
30 minutes
Total Time:
5 hours 30 minutes
Indulgent chilled dessert with a pistachio crust and creamy filling made easy with pudding mix and topping.
Ingredients:
  • 1 cup vanilla wafer crumbs (about 30 wafers)
  • 1/2 cup finely chopped shelled pistachios
  • 3 tablespoons butter, melted
  • 1 (8-oz.) pkg. fat-free cream cheese, softened
  • 1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
  • 1 1/4 cups skim milk
  • 1 (8-oz.) container frozen fat-free whipped topping, thawed, reserving 1 cup
  • 1 (10-oz.) pkg. frozen raspberries in syrup, partially thawed
  • 2 tablespoons sugar
  • 2 tablespoons orange-flavored liqueur or orange juice
  • Reserved 1 cup fat-free whipped topping
  • 1 to 2 tablespoons chopped shelled pistachios
Instructions:
  • Combine all crust ingredients in a medium bowl and mix thoroughly. Press the mixture firmly into the bottom of an ungreased 8-inch square pan or a 9-inch springform pan.
  • Using an electric mixer, whip cream cheese until fluffy. Add pudding mix and milk, mix until combined, then beat until smooth. Set aside 1 cup of whipped topping for garnish. Fold the rest into the cream cheese mixture. Spread into crust-lined pan and freeze for at least 4 hours until firm.
  • In a blender or food processor, blend raspberries, sugar, and liqueur until smooth. Strain the mixture to remove seeds and discard them.
  • Before serving, allow the dessert to thaw in the refrigerator for approximately 1 hour. Gently loosen it by running a knife around the edges of the pan. Garnish each serving with whipped topping, raspberry sauce, and a sprinkle of chopped pistachios.

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