Frozen Pistachio Cream Dessert with Ruby Raspberry Sauce

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

Minutes

Total Time

5:30

Hrs:Mins

Makes

9

servings

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.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make-Ahead Tip
Prepare the dessert; wrap tightly and freeze it for up to one month. Before serving, let the dessert thaw in refrigerator for about one hour; top with sauce and garnish.

Nutrition Information:

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