In medium bowl, combine crust ingredients: vanilla wafers, 1/2 cup red pistachios or pecans, and margarine or butter. Blend well. Press firmly in bottom of 8- or 9-inch square pan. In small bowl, beat cream cheese until light and fluffy. Add pudding mix and milk; beat until smooth. Reserve 3/4 cup whipped topping, cover and refrigerate. Fold remaining whipped topping into cream cheese mixture. Spoon into crust-lined pan. Freeze overnight or at least 5 hours.

To make Ruby Raspberry Sauce, in blender, combine raspberries, sugar and liqueur and blend until smooth. Strain to remove seeds.

Before serving, let dessert thaw in refrigerator for 1 hour. Top with reserved whipped topping and ruby raspberry sauce.