0/5
(0 Votes)
Ingredients
- 1 9-inch graham cracker crust
- 1 can (20 oz) crushed pineapple
- 1 pkg (3 1/2 oz) pistachio instant pudding
- 1 (8 oz) container Cool Whip
Preparation
Step 1
Fold in undrained crushed pineapple and Cool Whip together. Then blent in pistachio pudding. Pour into pie crust then refrigerate for a couple of hours.