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Frozen Pistachio Cream Dessert with Ruby Raspberry Sauce

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  0 reviews
  • 30 min prep time
  • 5 hr 30 min total time
  • 12 ingredients
  • 9 servings
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Elegant and rich, this chilled treat has a delicate ground pistachio crust and a creamy filling with time-saving pudding mix and refrigerated topping.

Ingredients

Crust

1
cup vanilla wafer crumbs (about 30 wafers)
1/2
cup finely chopped shelled pistachios
3
tablespoons butter, melted

Filling

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

Sauce

1
(10-oz.) pkg. frozen raspberries in syrup, partially thawed
2
tablespoons sugar
2
tablespoons orange-flavored liqueur or orange juice

Garnish

Reserved 1 cup fat-free whipped topping
1
to 2 tablespoons chopped shelled pistachios

Steps

  • 1 In medium bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8-inch square pan or 9-inch springform pan .
  • 2 Beat cream cheese in medium bowl with electric mixer at medium speed until light and fluffy. Add pudding mix and milk; beat at low speed until combined. Beat at medium speed until smooth. Reserve 1 cup of the whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into cream cheese mixture. Spoon into crust-lined pan. Freeze at least 4 hours or until firm.
  • 3 Meanwhile, in blender container or food processor bowl with metal blade, combine raspberries, sugar and liqueur. Cover; blend until smooth. Press raspberry mixture through strainer into bowl to remove seeds; discard seeds.
  • 4 To serve, let dessert thaw in refrigerator for about 1 hour. Carefully run knife around sides of pan. Top each serving with reserved whipped topping, raspberry sauce and about 1/2 teaspoon chopped pistachios.
  • 1 In medium bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8-inch square pan or 9-inch springform pan .
  • 2 Beat cream cheese in medium bowl with electric mixer at medium speed until light and fluffy. Add pudding mix and milk; beat at low speed until combined. Beat at medium speed until smooth. Reserve 1 cup of the whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into cream cheese mixture. Spoon into crust-lined pan. Freeze at least 4 hours or until firm.
  • 3 Meanwhile, in blender container or food processor bowl with metal blade, combine raspberries, sugar and liqueur. Cover; blend until smooth. Press raspberry mixture through strainer into bowl to remove seeds; discard seeds.
  • 4 To serve, let dessert thaw in refrigerator for about 1 hour. Carefully run knife around sides of pan. Top each serving with reserved whipped topping, raspberry sauce and about 1/2 teaspoon chopped pistachios.

Expert Tips

Prepare the dessert; wrap tightly and freeze it for up to one month. Before serving, let the dessert thaw in refrigerator for about one hour; top with sauce and garnish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/9 of Recipe
Calories
310
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
4g
20%
Cholesterol
10mg
3%
Sodium
400mg
17%
Total Carbohydrate
42g
14%
Dietary Fiber
3g
12%
Sugars
29g
29%
Protein
7g
7%
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
2 Starch; 1 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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