8 ounces Cream Cheese, softened to room temperature.
1 small box instant Pistachio Pudding
1 20 ounce can of crushed pineapple with the juice, Do Not Drain
1 cup miniature marshmallow, I used white, but colored can be used also
1 small, 8 ounce tub of Cool Whip whipped topping.
1 pie crust, I used a Nilla Wafer crust.
FIRST STEP: In a medium bowl, combine the softened cream cheese and the pistachio pudding mix until it is light and fluffy
Add in the can of crushed pineapple with the juice and beat again
SECOND STEP: Fold in the miniature marshmallows
Gently fold in the Cool Whip whipped topping
THIRD STEP: Spoon the entire mix into a prepared pie crust of your choice
FOURTH STEP: Refrigerate for at least two hours before serving.
Can be topped with optional topping