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Frozen Pistachio dessert with raspberry sauce Recipe

Ingredients

How to make it

  • Prep does not include freezing time
  • 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 & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    luv this recipe thanks bunches midglelet high5
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Yum, yum, yum. Great post and a very high 5.
    Was this review helpful? Yes Flag

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