This is a wonderful light and creamy dessert just in time for St. Patrick’s Day! I have changed it slightly from the traditional recipes to reduce both the time to make and some of the calories. It is wonderful when you can have a dessert that is healthy and delicious while getting into shape for summer. We are having temperatures in the 50’s that make everyone prepare for spring. Unfortunately it will dip back down into the 30’s but we know spring is close by. In less than a week, I am starting Wegmans Eat Well Live Well program being sponsored by the company I am employed. The goal is to eat more fruits and vegetables plus increase your activity level. Hopefully between participating in this program plus making better choices with my calories will help get me back into disc golf and hiking shape! Do you have a tip or favorite way of getting ready for summer fun?
Now on to the dessert…
If you purchased a prepared crust, you can make this dessert in about 30-minutes. Just remember to take out the cream cheese to bring it to room temperature about 15-minutes before making the dessert. If you forget, then place the cream cheese in a bowl and cut it into smaller pieces. This will help it become soft while you are measuring the other ingredients.
Ready Crust Graham Pie Crust, 9 ounces (I like the 2-extra servings size)
1 cup Powdered Sugar
1 (8oz) Cream Cheese, no fat
1 cup Cool Whip, no fat or low-fat
2 regular sized pkgs. Instant Pistachio, no-fat, no-sugar pudding mix
3 cups Milk, skim
Cool Whip, no fat or low-fat
Mix powdered sugar, cream cheese and cool whip; spread on graham pie crust.
Beat together pudding mix and milk until thick. Spread on top of the cream cheese layer.
Top with a layer of cool whip and chopped nuts. Refrigerate for at least a few hours before serving.