Ingredients
- 8 ounces cream cheese softened
- 2 boxes (3.4 ounces each) instant pistachio pudding mix
- 1 3/4 cups cold milk
- 8 ounces Cool Whip, thawed
- 1 9-inch graham cracker pie crust
- Whipped cream or extra Cool Whip for garnish, optional
- Maraschino cherries for garnish, optional
- 1/2 cup chopped pistachios for garnish, optional
Instructions
- In a large bowl, beat the softened cream cheese until it is smooth and creamy, about 1 minute.
- In a separate bowl, whisk together the instant pistachio pudding mix and cold milk until the mixture thickens, approximately 2-3 minutes.
- Gradually fold the thickened pudding into the cream cheese, beating well after each addition to ensure a smooth mixture.
- Gently fold in the Cool Whip until the mixture is light and uniform.
- Spoon the filling into the 9-inch graham cracker pie crust, smoothing the top evenly. Refrigerate for at least 4 hours to allow the pie to set.
- Before serving, garnish with whipped cream, maraschino cherries, and chopped pistachios if desired.