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
Preparation
In medium bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8-inch square pan or 9-inch springform pan .
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.
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.
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.
