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