Fluffy Pistachio Dessert - cooking recipe

Ingredients

1/2 cup reduced fat margarine, softened (70% vegetable oil spread)
1 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 cup walnuts, chopped
FIRST LAYER
1 (8 ounce) package fat free cream cheese, softened
1 cup nonfat sour cream
1 (8 ounce) reduced-fat whipped topping, thawed
SECOND LAYER
3 cups nonfat milk
2 (1 ounce) packages fat-free sugar-free instant pistachio pudding mix
TOPPING
1 (8 ounce) reduced-fat whipped topping, thawed
2 tablespoons ground walnuts

Preparation

In a mixing bowl, cream the margarine.
Add flour and sugar; blend until crumbly.
Stir in walnuts.
Press onto the bottom of a 13-in. x 9-in. x 2-in. 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.
Chill at least 1 hour.
Yield: 24 servings.