Description
A quick and creamy no-bake pistachio pie with pudding, cream cheese, crushed pineapple, and Cool Whip in a Nilla Wafer or graham cracker crust. Perfect for gatherings and easy spring/summer treats.
Ingredients
- 8 oz cream cheese, softened
- 1 (3.4 oz) box pistachio instant pudding mix
- 1 (20 oz) can crushed pineapple in juice
- 1 cup miniature marshmallows
- 8 oz container Cool Whip or 1 cup heavy whipping cream (whipped to stiff peaks)
- 1 prepared pie crust (Nilla Wafer or graham cracker)
- Optional: heavy whipping cream + powdered sugar (for topping)
- Optional: chopped pistachios
- Optional: maraschino cherries
Instructions
- Beat softened cream cheese with pistachio pudding mix until light and fluffy.
- Stir in crushed pineapple (juice included) until well combined.
- Fold in miniature marshmallows.
- Gently fold in Cool Whip or whipped cream.
- Spoon the mixture into the prepared pie crust.
- Chill the pie for at least 2 hours, preferably longer if using marshmallows.
- Before serving, top with whipped cream, chopped pistachios, and maraschino cherries if desired.
Notes
- Use drained pineapple if you prefer a firmer texture.
- Substitute with different pudding flavors for variety.
- Refrigerate leftovers for up to 2 days.
- Freeze without toppings for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
