Frozen Pistachio Dessert With Raspberry Sauce Recipes

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FROZEN PISTACHIO CREAM DESSERT WITH RUBY RASPBERRY SAUCE



Frozen Pistachio Cream Dessert with Ruby Raspberry Sauce image

Elegant and rich, this chilled treat has a delicate ground pistachio crust and a creamy filling with time-saving pudding mix and refrigerated topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h30m

Yield 9

Number Of Ingredients 12

1 cup vanilla wafer crumbs (about 30 wafers)
1/2 cup finely chopped shelled pistachios
3 tablespoons butter, melted
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
1 (10-oz.) pkg. frozen raspberries in syrup, partially thawed
2 tablespoons sugar
2 tablespoons orange-flavored liqueur or orange juice
Reserved 1 cup fat-free whipped topping
1 to 2 tablespoons chopped shelled pistachios

Steps:

  • In medium bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8-inch square pan or 9-inch springform pan .
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 10 mg, Fat 2, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1/9 of Recipe, Sodium 400 mg, Sugar 29 g

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