Frozen Shamrock Dessert - CHI Health, Nebraska (NE) - Southwest Iowa (IA)


1 ½ C. lowfat graham cracker crumbs
¼ c. finely chopped pistachios
3 Tbsp. melted “tub” margarine
1 ¼ c. skim milk
1 pkg. sugar free instant pistachio pudding mix
6 oz. fat free cream cheese
8 oz. fat free whipped topping


In a small bowl, combine the graham cracker crumbs, pistachios and melted margarine. Reserve 3 Tbsp. for later.  Press the 1 ¼ c crumbs onto the bottom of a 9 inch spring form pan coated with cooking spray.  Place on a baking sheet.  Bake at 350 degrees for 8-10 minutes or until lightly browned.  Cool.

Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes to slightly thicken.  In a separate bowl, beat cream cheese until smooth.  Beat in the pudding.

Set aside ¾ cup whipped topping for top of dessert.  Fold in remaining whipped topping.  Cover and refrigerate remaining topping.

Pour pudding mixture over crust.  Freeze for 5 hours or overnight.  Cover with remaining whipped topping.

Remove dessert from freezer 15 minutes before serving.  Sprinkle reserved graham cracker crumbs on top prior to serving.

Nutrition Facts

Yield:  12 servings
Nutrition analysis per serving:
Calories:  160
Fat:  4.5 grams
Saturated fat:  1 gram
Carbohydrate:  24 grams
Fiber:  1 gram
Sodium: 330 mg.
Protein:  4 grams
Cholesterol: 0 mg.