Ingredients
1/2 cup reduced-fat margarine, softened1 cup all-purpose flour1/2 cup confectioners’ sugar1/2 cup chopped walnutsFIRST LAYER:1 package (8 ounces) fat-free cream cheese, softened1 cup fat-free sour cream1 carton (8 ounces) frozen reduced-fat whipped topping, thawedSECOND LAYER:3 cups cold fat-free milk2 packages (1 ounce each) sugar-free fat-free instant pistachio pudding mixTOPPING:1 carton (8 ounces) frozen reduced-fat whipped topping, thawed2 tablespoons ground walnuts
Preparation
In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts.
Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool.
In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes.
Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour.
