Elegant Lime Tart

1/2 C. margarine
1/3 C. sugar
1-1/4 C. flour
1/2 C. chopped pistachio nuts
1 (7 oz.) jar Marshmallow Creme
1 C. sour cream
3 Tbsp. lime juice
1 tsp. grated lime rind
3 C. frozen whipped topping, thawed

Beat margarine and sugar until fluffy. Add flour and mix well. Press into bottom and sides of 9-inch tart pan with removable bottom. Bake at 375 degrees for 12 to 14 minutes or until lightly browned; Cool.

Reserve 2 tablespoons pistachios for topping. Sprinkle remaining pistachios onto bottom of crust.
Combine Marshmallow Creme, sour cream, lime juice and lime rind and blend well. Fold in whipped topping. Pour into crust and freeze. Remove from pan; sprinkle with reserved pistachios and garnish with lime slices, if desired. Yield: 8 to 10 servings.
Variations: Substitute toasted almonds for pistachios. Substitute quiche dish for tart pan.

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