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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This pie reminds me of the watergate salad my grandma always used to make for Thanksgiving and Christmas. Ingredients:
1 (8 ounce) package cream cheese, softened |
1 cup milk |
1 (3 1/2 ounce) package instant pistachio pudding mix |
1 (8 ounce) can crushed pineapple, drained |
1 (9 inch) prepared graham cracker crusts |
2 cups whipped topping |
toasted coconut |
Directions:
1. In a small mixing bowl, beat the cream cheese, milk, and pudding mix until smooth.
2. Fold in the pineapple.
3. Spoon mixture onto the crust.
4. Spread with top with the whipped topping.
5. Sprinkle with toasted coconut.
6. Cover and refrigerate pie until time to serve.
7. *You could sub sugar free whipped topping to make this a little more diabetic friendly. And I know the stores carry some sugar free pudding mixes, but I'm not sure if pistachio is one of them*.
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