Light Pistachio Dessert

1/2 C. reduced fat margarine
1 C. flour
1/2 C. powdered sugar
1/2 C. chopped walnuts

First layer
1 8 oz. package fat free cream cheese, softened
1 C. nonfat sour cream
1 carton (8 oz.) Light cool whip (or fat free)

Second layer:
3 C. 1% milk
1 package sugar free instant pistachio pudding mix (4 serving size)

Topping:
1 carton Cool Whip (8 oz.)
Ground nuts for garnish

In a mixing bowl, cream the margarine. Add flour and sugar; blend until crumbly. Add walnuts. Press into 9 x 13 baking dish sprayed with Pam. Bake at 375° F. for 10 to 12 minutes or until set. Cool.

In a mixing bowl, beat cream cheese and sour cream. Fold in whipped topping and spread over the cooled crust.

In another mixing bowl, combine milk and pudding mixes and beat on low speed for 2 minutes. Spread over the first layer. Spread the remaining Cool Whip over the second layer. Sprinkle with walnuts.

Chill at least 1 hour before cutting.

Serves 18 - 24 depending on how you cut it.