A dreamy blend of pistachio pudding, cream cheese, mini marshmallows, and crushed pineapple is layered in a simple crust, then finished with whipped cream and nuts for a dessert that’s as beautiful as it is delicious. Sweet, creamy, and perfectly balanced, it’s sure to earn you a second slice.
Ingredients:
1 package (3.4 oz) instant pistachio pudding mix
1 package (8 oz) full-fat cream cheese, softened
1 cup mini marshmallows
1 can (8 oz) crushed pineapple in juice, undrained
1 ½ cups heavy cream, whipped to stiff peaks (or 8 oz Cool Whip, thawed)
1 ready-made pie crust or graham cracker crust
Optional Toppings:
Chopped pistachios
Additional whipped cream
Maraschino cherries
A dusting of powdered sugar
Instructions:
In a large bowl, use an electric mixer to beat the pistachio pudding mix and softened cream cheese together until smooth, light, and fluffy.
Mix in the entire can of crushed pineapple, including the juice, until fully combined.
Gently stir in the mini marshmallows. Then, carefully fold in the whipped cream or Cool Whip until no streaks remain.
Spoon the filling into the pie crust, smoothing the top. Refrigerate for at least 2 hours, or until firmly set.
Just before serving, prepare optional fresh whipped cream if desired. Pipe or spread over the chilled pie.
Garnish with chopped pistachios, maraschino cherries, or a light sprinkle of powdered sugar.
Make-Ahead & Storage:
This pie is ideal for preparing ahead. Cover and refrigerate for up to one day before serving. Store any leftovers covered in the refrigerator for up to 3 days. For best texture, avoid freezing, as the filling may become watery upon thawing.
Easy Variations:
Fruit Swap: Substitute the pineapple with well-drained mandarin orange segments.
Lighter Option: Use sugar-free pistachio pudding mix.
Festive Touch: Add a pop of color with pastel or colored mini marshmallows.
If you enjoy the combination of creamy, fruity, and nutty flavors, this easy no-bake pie is the perfect treat for spring and summer gatherings.
0 comments:
Post a Comment