Pistachio pudding Pie
Light and creamy pudding pie not just served for St. Patrick's Day but a perfect summertime dessert!
Equipment
- 1 measuring cups
- 1 Large Bowl
- 1 mixing spoon
Ingredients
- 1 pie crust
- 1 8 oz cool whip
- 1 3.4 oz instant pistachio pudding mix
- 1 ½ cups milk
- 1 cup mini marshmallows
- maraschino cherries for topping
- extra cool whip for topping
- pistachios for topping
Instructions
- 1. Baked pie crust in a 350-degree preheated oven until golden brown.
- 2. Mix together pudding mix and milk.
- 3. Add marshmallows and gently fold in cool whip.
- 4. Pour into pie crust and place in fridge to chill for at least an hour.
- 5. Top with additional whipped topping, cherries, and pistachios
