Fluffy Pistachio Dessert

A low-fat and low-sugar desser


CRUST:

1/2 cup reduced-fat margarine (70% vegetable oil spred), softened

1 cup all-purpose flour

1/2 cup confectioners' sugar

1/2 cup chopped walnuts



[FIRST LAYER:

1 package (8 ounce) fat-free cream cheese, softened

1 cup (8 ounce) nonfat sour cream

1 carton (8 ounce) fat-free whipped topping, thawed



SECOND LAYER:

3 cups cold skim milk

2 packages (1 ounce each) sugar-free fat-free instant pistachio pudding mix


TOPPING:

1 carton (8 ounce) fat-free whipped topping, thawed

2 tablespoons ground walnuts





In a mixing bowl, cream the margarine. Add flour and sugar; blend until crumbly. Stir in walnuts. Press onto bottom of 13x9 baking pan coated with nonstick spray. Bake at 375 degrees for 10-12 minutes or until set. Cool.



In mixing bowl, beat cream cheese and sour cream. Fold in the whipped topping. Spread over the crust.



Combine milk and pudding mixes, beat on low speed for 2 minutes. Spread over the first layer. Carefully spread whipped topping over second layer. Sprinkle with ground walnuts. Refrigerate for at least 1 hour before serving.