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PISTACHIO PIE

by Emy
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Ingredients

8 ounces Cream Cheese, softened to room temperature.
1 small box instant Pistachio Pudding
1 20 ounce can of crushed pineapple with the juice, Do Not Drain
1 cup miniature marshmallow, I used white, but colored can be used also
1 small, 8 ounce tub of Cool Whip whipped topping.
1 pie crust, I used a Nilla Wafer crust.

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Instructions

FIRST STEP:

In a medium bowl, combine the softened cream cheese and the pistachio pudding mix until it is light and fluffy

Add in the can of crushed pineapple with the juice and beat again

SECOND STEP:

Fold in the miniature marshmallows

Gently fold in the Cool Whip whipped topping

THIRD STEP:

Spoon the entire mix into a prepared pie crust of your choice

FOURTH STEP:

Refrigerate for at least two hours before serving.

Can be topped with optional topping

Enjoy!

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