Fluffy Pistachio Dessert
Taste of Home
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Conveys Christine Strouf of St. Nazianz, Wisconsin. "This creamy, lightly sweet torte is one of my family's favorites, even with the low-fat, low-sugar ingredients."
SERVINGS: 24
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 30 min. + chilling
Ingredients:
- 1/2 cup reduced-fat margarine (70% vegetable oil spread), softened
- 1 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 1/2 cup chopped walnuts
- FIRST LAYER:
- 1 package (8 ounces) fat-free cream cheese, softened
- 1 cup (8 ounces) nonfat sour cream
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- SECOND LAYER:
- 3 cups cold fat-free milk
- 2 packages (1 ounce each) sugar-free fat-free instant pistachio pudding mix
- TOPPING:
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
- 2 tablespoons ground walnuts
Directions:
In a mixing bowl, cream the margarine. 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 mixing bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another mixing 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. Yield: 24 servings.