PISTACHIO PIE

Ingredients

• 8 ounces Cream Cheese, softened to room temperature.
• 1 small box instant Pistachio Pudding
• 1 20 ounce can of crushed pineapple with the juice, Do Not Drain
• 1 cup miniature marshmallow, I used white, but colored can be used
  also
• 1 small, 8 ounce tub of Cool Whip whipped topping.
• 1 pie crust, I used a Nilla Wafer crust.

Instructions

1. In a medium bowl, combine the softened cream cheese and the pistachio pudding mix until it is light and fluffy
2. Add in the can of crushed pineapple with the juice and beat again
3. Fold in the miniature marshmallows
4. Gently fold in the Cool Whip whipped topping
5. Spoon the entire mix into a prepared pie crust of your choice
6. Refrigerate for at least two hours before serving.
7. Can be topped with optional topping