Print Options

Back to Frozen Pistachio Dessert with Raspberry Sauce >

Include these items:

Select reviews >

Taste of Home Logo

Frozen Pistachio Dessert with Raspberry Sauce

 Frozen Pistachio Dessert with Raspberry Sauce
Raspberry sauce brings bright flavor and a touch of holiday color to this cool and creamy treat, while pistachios add a lick of saltiness. It'll melt any resistance to dessert! Suzette Jury - Keene, California
12 ServingsPrep: 35 min. + freezing


  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/4 cup finely chopped pistachios
  • 1/4 cup reduced-fat butter, melted
  • 1-1/4 cups fat-free milk
  • 1 package (1 ounce) sugar-free instant pistachio pudding mix
  • 6 ounces reduced-fat cream cheese
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 2 tablespoons sugar
  • 2 tablespoons orange liqueur or orange juice
  • 2 tablespoons chopped pistachios


  • 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.

2 of 2

Frozen Pistachio Dessert with Raspberry Sauce (continued)

Directions (continued)

  • 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.
  • Yield: 12 servings.
Nutritional Facts: 1 slice with 4 teaspoons sauce equals 214 calories, 9 g fat (4 g saturated fat), 18 mg cholesterol, 268 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 2 fat.