Source:
Classifications: Desserts
Qty Measure Ingredient
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1/2 cup reduced-fat margarine (70% vegetable oil spread), softened
1 cup all-purpose flour
1/2 cup confectioner's sugar
1/2 cup walnuts, chopped
FIRST LAYER:
1 (8 oz) package fat-free cream cheese, softened
1 (8 oz) cup nonfat sour cream
1 (8 oz) carton frozen light whipped topping, thawed
SECOND LAYER:
3 cups cold skim milk
2 (1oz each) pkg sugar-free fat-free instant pistachio pudding mix
TOPPING:
1 (8 oz) carton frozen light whipped topping, thawed
2 tablespoons ground walnuts
Instructions: In a mixing bowl, cream the margarine. Add flour and sugar; blend until crumbly. Stir in walnuts. Press onto the bottom of a 13x9x2-inch baking dish coated with nonstick cooking spray. Bake at 375* for 10-12 minutes or until set. Cool. In a mixing bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another mixing bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Refrigerate for at least 1 hour.
Staging:
Variations:
Background: Note: Diabetic Exchanges: One serving equals 1-1/2 starch, 1 fat; also, 153 calories, 206 mg sodium, 2 mg cholesterol, 17 gm carbohydrate, 4 gm protein, 6 gm fat.
Serves: 24
Food Exchanges:
Fat: ONE SERVIN