Ingredients
1-1/2 cups crushed vanilla wafers (about 45 wafers)1/4 cup finely chopped pistachios1/4 cup reduced-fat butter, melted1-1/4 cups fat-free milk1 package (1 ounce) sugar-free instant pistachio pudding mix6 ounces reduced-fat cream cheese1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided1 package (12 ounces) frozen unsweetened raspberries, thawed2 tablespoons sugar2 tablespoons orange liqueur or orange juice2 tablespoons chopped pistachios
Preparation
In a small bowl, combine the wafers, finely chopped pistachios and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° 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 bowl, beat cream cheese until smooth. Beat in the pudding.
Set aside 3/4 cup whipped topping for garnish; fold remaining whipped topping into cream cheese mixture. Pour filling over crust. Freeze for 5 hours or overnight. Cover and refrigerate remaining whipped topping.
For sauce, place the raspberries, sugar and liqueur 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 chopped pistachios and remaining whipped topping. Serve with sauce.
