This was my great aunt's recipe, and it's still my favorite. And it's easy too.
1 pkg. pistachio pudding mix
1 15 oz. can crushed pineapple slightly drained
1 tub (about 16 oz.) Cool Whip
1 Keebler large graham crust
Mix the pudding mix and pineapple and let sit for about 10-15 minutes. Fold in the Cool Whip, put it in the pie shell and refrigerate for at least 6 hours.
So easy, light and fluffy, and soooo good.
post edited by Steadam2011 - 2011/08/27 03:28:12