1/2 c. butter
1/3 c. sugar
1 1/4 c. flour
1/2 c. chopped pistachio nuts
1 (7 oz.) jar Kraft marshmallow creme
1 c. sour cream
3 tbsp. lime juice
1 tsp. grated lime peel
3 c. whipped topping

Beat butter and sugar until light and fluffy. Add flour; mix well. Press onto bottom and sides of 9" tart pan with removable bottom. Bake at 375 degrees, 12 to 14 minutes, or until lightly browned. Cool.

Reserve 2 tablespoons pistachio nuts for topping; sprinkle remaining pistachio nuts onto bottom of crust. Combine marshmallow creme, sour cream, juice and peel, mixing with electric mixer or wire whisk until well blended. Fold in whipped topping. Pour into crust; freeze.

Remove from pan. Sprinkle with reserved pistachio nuts. Garnish with lime slices if desired. Makes 8 to 10 servings.

Variations: Substitute toasted almonds for pistachio nuts.

Use a 9" or 10" quiche dish instead of tart pan.