This pie is a very quick and easy recipe that (unless your allergic to pistachios) everyone loves.
- 1 box of Pistachio Instant Pudding
- 1.5 cups cold milk
- 1 pre-baked graham cracker pie shell
- CoolWhip topping (thawed)
Thaw the CoolWhip topping in the refrigerator overnight. Combine the milk and pudding mix in a bowl and whisk for 2 minutes. Pour the pudding mix into the pie crust and spread evenly. Top with CoolWhip topping. Ready to serve immediately.