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Frozen Pistachio Cream Dessert with Ruby Raspberry Sauce

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  • Prep 30 min
  • Total 5 hr 18 min
  • Servings 9
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Elegant and rich, this chilled treat has a delicate ground pistachio crust and a creamy filling with time-saving pudding mix and refrigerated topping.
Created Nov 22, 2010
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Ingredients

  • 3 cups (750 mL) Cheerios* cereal, finely crushed
  • 1/2 cup (125 mL) finely chopped shelled pistachios
  • 6 tbsp (90 mL) butter, melted
  • 1 pkg (250 g) light cream cheese, softened
  • 1 box (4-serving size) instant pistachio pudding and pie filling mix
  • 1 1/4 cups (300 mL) skim milk
  • 3 cups (750 mL) frozen fat-free whipped topping, thawed, reserving 1 cup
  • 1 pkg (340 g) individually frozen raspberries, thawed
  • 2 tbsp (25 mL) sugar
  • 2 tbsp (25 mL) orange-flavoured liqueur or orange juice
  • 2 tbsp (25 mL) water
  • Reserved 1 cup fat-free whipped topping
  • 1 to 2 tbsp (15 to 25 mL) chopped shelled pistachios

Steps

  •  
    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. 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.
  •  
    3
    Meanwhile, in blender container or food processor bowl with metal blade, combine raspberries, sugar, liqueur and water. Cover; blend until smooth. Press raspberry mixture through strainer into bowl to remove seeds; discard seeds.
  •  
    4
    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 Information

No nutrition information available for this recipe
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