Frozen Pistachio Cream Dessert with Ruby Raspberry Sauce

Elegant and rich, this chilled treat has a delicate ground pistachio crust and a creamy filling with time-saving pudding mix and refrigerated topping.

  • prep time 30 min
  • total time 5 hr 30 min
  • ingredients 12
  • servings 9

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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