Ingredients
Scale
- 3.4 ounces pistachio Jell-O instant pudding mix
- 8 ounces softened full-fat cream cheese
- 1 cup mini marshmallows
- 20 ounces canned crushed pineapple in juice
- 1 cup heavy cream whipped to stiff peaks or 8 ounces Cool Whip
- 1 ready-made pie crust or graham cracker crust
OPTIONAL TOPPINGS:
- ½ cup chopped pistachios
- ¼ cup powdered sugar
- 1 cup heavy whipping cream
- Maraschino cherries, for garnish
Instructions
- Beat the Jell-O pudding mix with the cream cheese, using an electric mixer, until fluffy and light.
- Mix in the pineapple and its juice.
- Mix in the marshmallows and then fold in the whipped cream or Cool Whip.
- Spoon the mixture into a pie crust and chill for at least 2 hours before serving.
- When ready to serve, whip the heavy cream with powdered sugar until you have stiff peaks.
- Pipe this topping on to the pie and then add chopped nuts and/or maraschino cherries if desired.
Notes
plus 2 hours chilling and setting time
- Cook Time: 30 minutes