1 c. crushed vanilla wafers
1/2 c. finely chopped red pistachios
1/4 c. melted butter

Blend well. Press into 8 inch square pan.

FILLING:

2 (3 oz.) cream cheese, softened & beaten

Add: 1 1/4 c. milk

Beat until smooth. Reserve 3/4 cup whipped topping. Fold in remaining container of 8 ounce container. Pour into crust. Freeze 5 hours.

SAUCE:

10 oz. pkg. frozen raspberries
2 tbsp. sugar
2 tbsp. orange flavored liqueur (opt.)

Blend in food processor, strain seeds. Before serving allow dessert to thaw about 1 hour. Garnish with whipped topping and raspberry sauce. Serves: 16.