Ingredients
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1 box pistachio pudding (you can use instant but regular cooked is best)
1 container whipped cream
1 chocolate graham cracker crust
1 box peanuts or any variety nuts
Preparation
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Prepare pudding as directed.
Cool for 25 minutes in refrigerator.
Remove pudding from bowl and fold whipped cream into large bowl using a spatula.
Add pudding; mix well.
Place mixture into pie crust.
Top with nuts.
Apply cover over pie and freeze for 2 hours.
Enjoy!
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