Ingredients
Graham Cracker Crust
8 Tbsp butter, melted
2 1/2 cups graham cracker crumbs
Pistachio Pudding Filling
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
8 oz diced pineapple, if using canned, make sure it’s drained
Whipped Cream
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
Toppings (optional)
1/3 cup toasted coconut
2-3 Tbsp roasted pistachios, chopped
Instructions
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 the 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!