Frozen Pistachio Cream Dessert with Ruby Raspberry Sauce

Ingredients

• 1 cup chocolate wafer crumbs ( 30 wafers)
• 0.5 cup pistachios shelled finely chopped
• 3 tablespoons butter melted
• 8 oz weight cream cheese fat-free softened
• 3.4 oz pistachio pudding mix instant
• 1.3 cups skim milk 
• 8 oz cool whip fat-free frozen thawed
• 10 oz raspberries frozen thawed
• 2 tablespoons sugar 
• 2 tablespoons orange juice orange-flavored
• 1 cup cool whip fat-free
• 1 tablespoons pistachios shelled chopped

Equipment

• food processor
• bowl
• frying pan
• knife
• sieve
• blender
• hand mixer
• springform pan

Directions

1. In medium bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8-inch square pan or 9-inch springform pan .
2. Beat cream cheese in medium bowl with electric mixer at medium speed until light and fluffy.
3. 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.
4. 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.
5. 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.