Frozen Pistachio Cream Dessert with Ruby Raspberry Sauce

1 cup (about 27) crushed vanilla wafers

½ cup plus 2 tablespoons finely chopped red pistachios, divided

¼ cup (½ stick) butter, melted

1 (3-ounce) package cream cheese, softened

1 (3¼-ounce) package instant pistachio pudding

1¼ cups milk

1 (8-ounce) carton frozen whipped topping, thawed

1 (10-ounce) package frozen raspberries, partially thawed

2 tablespoons sugar

2 tablespoons orange-flavored liqueur

In a medium bowl combine the wafers, ½ cup pistacios, and butter, blending well. Press mixture firmly into an ungreased 8 × 8-inch pan. In a separate bowl, beat the cream cheese until fluffy. Add pudding mix and milk, beating until smooth. Cover and refrigerate for 1 hour. Reserve ¾ cup of whipped topping. Fold remaining whipped topping into cream cheese mixture. Spoon mixture into crust. Freeze 5 hours.

Before serving, allow the dessert to thaw in the refrigerator about 1 hour. Meanwhile, in a blender or food processor bowl, combine the raspberries, sugar, and liqueur. Blend until smooth. Strain to remove the seeds. To serve, garnish with the reserved whipped topping, the remaining pistachios, and the raspberry sauce.

Makes 9 servings

Mary Androff, Lady of Desserts
Razzle Dazzle of Clinton Township,
Warren, Michigan