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Easter Pistachio Almond Pudding Pie

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Ingredients

Adjust Servings:
1 1/3 cups graham cracker crumbs
2 tablespoons reduced-fat butter, melted
1 1/2 cups reduced-fat milk
1 (3 1/2 ounce) package instant pistachio pudding mix
1/4 teaspoon almond extract
1 (8 ounce) container cool whip lite, thawed
1 drop red and blue food coloring
1/4 cup slivered almonds

Nutritional information

131.5
Calories
55 g
Calories From Fat
6.2 g
Total Fat
3.3 g
Saturated Fat
3.4 mg
Cholesterol
99.1 mg
Sodium
16.2 g
Carbs
0.6 g
Dietary Fiber
10.8 g
Sugars
3.2 g
Protein
73g
Serving Size

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Easter Pistachio Almond Pudding Pie

Features:
    Cuisine:

    I made this without adding cool whip to the pudding, just adding it on top for those who wanted it. I think the toasted almonds, and almond extract really added a lot. I like True Whip light and used that. Didn't add food coloring as didn't have any. Added some good Irish whisky to some of the cool whip to those who wanted -a good St. Patrick day pie. Thank you

    • 40 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Easter Pistachio Almond Pudding Pie, This dreamy springtime dessert is perfect to serve after your Easter meal Its so light and tasty with rich pistachio and almond flavors Weve made ours skinny by using reduced-fat butter in our crust, reduced-fat milk and Cool Whip Lite instead of regular and topping with good for you almonds The result is a little bit of heaven, especially since it takes 10 minutes of prep time!, I made this without adding cool whip to the pudding, just adding it on top for those who wanted it I think the toasted almonds, and almond extract really added a lot I like True Whip light and used that Didn’t add food coloring as didn’t have any Added some good Irish whisky to some of the cool whip to those who wanted -a good St Patrick day pie Thank you, Just made and served this healthy and delicious pie for Easter to rave reviews Thanks Nancy for making this so wonderful and easy to make!


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees. Coat a Spring-Form Pan or Pie Pan With Cooking Spray.

    2
    Done

    in a Medium Bowl Add Graham Cracker Crumbs and Melted Butter. Mix Together Until the Crumbs Are Coated. Set Aside 2 Tablespoons For the Topping.

    3
    Done

    Spread the Remaining Coated Crumbs Evenly in the Prepared Pan. Pat the Crumbs Down.

    4
    Done

    Bake For 10 Minutes. Remove from Oven and Place in Refrigerator to Quickly Cool.

    5
    Done

    in the Meantime, in a Large Bowl, Add Milk, Dry Pudding Mix, and Almond Extract. Beat With a Wire Whisk For About 2 Minutes Until Thickened. Using a Rubber Spatula, Gently Fold in 1 Cups Cool Whip. Spoon Into Cooled Pan. Spread Evenly.

    6
    Done

    to the Pudding Bowl Add the Remaining Cool Whip. Add One Drop of Each Red and Blue Food Coloring and Gentle Mix With a Rubber Spatula. This Should Create a Light Lavender Colored Batter. Spread This Lavender Batter Evenly on Top of the Pistachio Pudding Batter.

    7
    Done

    Sprinkle the Top Evenly With the Remaining 2 Tablespoons of Crumbs and Sliced Almonds.

    8
    Done

    Refrigerate For at Least 3 Hours to Set. Easter Pistachio Almond Pudding Pie Can Be Made Several Days in Advance. Store in Refrigerator. It Also Freezes Great.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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