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