Fluffy Pistachio Desert

1/2 cup reduced-fat margarine, softened
1 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 cup chopped walnuts
FIRST LAYER:
1 package (8 ounces) fat-free cream cheese, softened
1 cup (8 ounces) fat-free sour cream
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
SECOND LAYER:
3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free fat-free instant pistachio pudding mix
TOPPING:
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
2 tablespoons ground walnuts
Directions
In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts.
Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool.
In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another 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.
Nutritional Analysis:
One serving equals 153 calories, 206 mg sodium, 2 mg cholesterol, 17 gm carbohydrate, 4 gm protein, 6 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 fat.