*Ingredients
°8 ounces cream cheese, allowed to soften at room temperature
°A small packet of instant pistachio pudding
°1 whole 20-ounce can crushed pineapple, juice included. do not drain.
°1 cup miniature marshmallow. Color is optional, but we used white.
°1 small 8-ounce bowl of cold whipping cream.
°Pie crust of your choice. We love the taste of Nella Wafer dough.
*Directions:
Step 1: Start by mixing the soft cheese and pistachio mixture in a medium bowl until the mixture becomes light and fluffy. Next, combine the canned crushed pineapple with its juice and whisk again until well blended.
Step Two: Next, insert the mini marshmallows, gently folding them into the batter. Continue to fold the top layer of fresh whipped topping, making sure to incorporate it completely into the batter.
Step 3: Dump all of the mixture into your pie crust of choice, spreading evenly to ensure an even layer.
Step 4: Refrigerate pie for at least two hours before serving to allow it to set and enhance flavors.
This decadent pistachio pie can be topped with your choice of toppings or enjoyed as is. It's a versatile dessert that's sure to please your taste buds!
Enjoy !
