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Pistachio Pudding Pie Recipe


Pistachio Pudding Pie

Pistachio Pudding Pie

Stephanie Gallagher
Pistachio pudding pie is a quick and easy dessert for Easter, St. Patrick's Day, cookouts or anytime you want something fast and refreshing.

With a chocolate cookie crust and two layers of filling, this Jello pudding pie tastes like you spent hours making it. But it comes together in just minutes!


  • 1-1/2 cups chocolate wafer cookies
  • 3 oz. cream cheese (softened)
  • 1 Tbsp. granulated sugar
  • 1 8 oz. container frozen whipped topping (such as Cool Whip), thawed
  • 1 prepared chocolate crumb crust (such as Oreo or Keebler)
  • 3/4 cup cold milk
  • 1 (4-serving size) package instant pistachio pudding


  1. Place wafer cookies in the work bowl of a food processor fitted with a metal blade. Pulse until they become coarse crumbs. Set aside.

  2. In a medium mixing bowl, beat cream cheese and sugar together. Beat in half of the thawed whipped topping. Spoon into prepared crust.

  3. Top with half of the crushed cookie crumbs.

  4. Place milk in another bowl. With a whisk, beat in the pistachio pudding. Beat in the remaining whipped topping. Spoon over the cookie crumb layer.

  5. Top with the remaining crushed cookie crumbs.

  6. Refrigerate 3-4 hours until firm.
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