1 ½ C. lowfat graham cracker crumbs
¼ c. finely chopped pistachios
3 Tbsp. melted “tub” margarine
1 ¼ c. skim milk
1 pkg. sugar free instant pistachio pudding mix
6 oz. fat free cream cheese
8 oz. fat free whipped topping
In a small bowl, combine the graham cracker crumbs, pistachios and melted margarine. Reserve 3 Tbsp. for later. Press the 1 ¼ c crumbs onto the bottom of a 9 inch spring form pan coated with cooking spray. Place on a baking sheet. Bake at 350 degrees for 8-10 minutes or until lightly browned. Cool.
Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes to slightly thicken. In a separate bowl, beat cream cheese until smooth. Beat in the pudding.
Set aside ¾ cup whipped topping for top of dessert. Fold in remaining whipped topping. Cover and refrigerate remaining topping.
Pour pudding mixture over crust. Freeze for 5 hours or overnight. Cover with remaining whipped topping.
Remove dessert from freezer 15 minutes before serving. Sprinkle reserved graham cracker crumbs on top prior to serving.
Yield: 12 servings
Nutrition analysis per serving:
Fat: 4.5 grams
Saturated fat: 1 gram
Carbohydrate: 24 grams
Fiber: 1 gram
Sodium: 330 mg.
Protein: 4 grams
Cholesterol: 0 mg.