Frozen Pistachio Dessert with Raspberry Sauce

Directions

1. In a small bowl, combine the wafers, finely chopped pistachios and margarine. 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.
2. 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.
3. 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.
4. 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.
5. Remove dessert from the freezer 15 minutes before serving. Remove sides of pan. Garnish with chopped pistachios and remaining whipped topping. Serve with sauce.