Frozen Pistachio Dessert with Raspberry Sauce Recipe
- 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.
- 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.
Reviews for Frozen Pistachio Dessert with Raspberry Sauce
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My family loved this dessert. The raspberry sauce was good but time consuming. We had a lot leftover but it's good on ice cream etc. I'll definitely make it again.
Light, refreshing and delicious! I thought the raspberry sauce was a nice addition, adding a little tartness to the sweetness; however, my husband preferred it without the sauce. Definitely a repeat at our house!
Lots of compliments. Used the full 8 oz. cream cheese, substituted raspberry liqueur for the orange in the sauce. The dessert is good-with the sauce it is exceptional
I was pleasantly surprized at how well this dessert was. The raspberry sauce with liquir was a great hit with co-workers
I made this for St. Patty's day and everyone loved it!! All the men had 2 pieces. I used shortbread cookie crumbs instead and had to use walnuts because I couldn't find pistachios at either supermarket I went to. I also used all 8 oz. of cream cheese. I also didn't strain the raspberry sauce in one dish and did in the other. Everyone preferred the unstrained sauce. I took it out of the freezer 1/2 hr. before serving and it was much easier to cut and plate.
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