Ingredients

The following ingredients have 9 Servings
  • 8 Tbsp unsalted butter, melted
  • 2 1/2 cups graham cracker crumbs
  • 1 3.4oz box Instant Pistachio Pudding
  • 1 cup milk
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup coconut, shredded and sweetened flakes
  • 8 oz diced pineapple, if using canned, make sure it’s drained
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/3 cup toasted coconut*
  • 2-3 Tbsp roasted pistachios, chopped

Instruction

  • Mix melted butter and graham cracker crumbs until combined. Press crust into a 9” or 10” pie plate, and set aside.
  • In a bowl, mix instant pistachio pudding and 1 cup of milk together. Whisk until the pudding mixture thickens, and then set aside.
  • With a standing mixer and whisk attachment or hand mixer, whip heavy whipping cream until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Set aside.
  • Mix softened cream cheese, sugar, and vanilla extract together until well combined. Add in pistachio pudding, coconut, and pineapple. Mix until combined.
  • Fold in half of the whipped cream mixture (about 1 1/2 cups) into the cream cheese mixture.
  • Pour the pistachio pudding cream filling into the graham cracker crust.
  • Spread the remaining whipped cream on top, and sprinkle with toasted coconut and chopped pistachios, if desired.
  • Chill for at least 4 hours.
  • Enjoy!