Pistachio Pie with Raspberry Sauce - Frozen

Ingredients

  • 1-1/2 c. crushed low fat vanilla wafers
  • 1/4 c. finely chopped pistachio nuts
  • 1/4 c. butter, melted
  • 1-1/4 c. milk
  • 1 sm. pkg. instant pistachio pudding mix
  • 6 oz. low fat cream cheese, softened
  • 8 oz. cont. low fat cool whip, thawed (divided)
  • 2 Tbls. chopped pistachio nuts

Raspberry Sauce

  • 12 oz. pkg. frozen unsweetened raspberries, thawed
  • 2 Tbls. white sugar
  • 2 Tbls. orange juice or orange liqueur

Instructions

In a small bowl, combine the wafers, pistachios and butter. Press onto the bottom of a 9-inch spring form pan coated with cooking spray. Place pan on a baking sheet. Bake at 350 degrees for 10 minutes, or until lightly browned. Cool on a wire rack.

Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.

In a large mixing bowl, beat cream cheese until smooth. Beat in the pudding mixture.

Set aside 3/4 c. whipped topping for garnish.

Fold remaining whipped topping into cream cheese mixture. Pour filling over crust.

Freeze for 5 hours or overnight.

For sauce: Place the raspberries, sugar and orange juice in a food processor. Cover and process for 1-2 minutes or until smooth. Strain and discard seeds and pulp. Refrigerate until serving.

Remove dessert from the freezer 15 minutes before serving. Remove sides of pan.

Garnish with sauce, remaining whipped topping and chopped pistachios.