Easter Pistachio Almond Pudding Pie – a delicious recipe with graham cracker crumbs, butter, milk, almond, coloring, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Coat a spring-form pan or pie pan with cooking spray.
2
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
Spread the remaining coated crumbs evenly in the prepared pan. Pat the crumbs down.
4
Bake for 10 minutes. Remove from oven and place in refrigerator to quickly cool.
5
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 11/2 cups Cool Whip. Spoon into cooled pan. Spread evenly.
6
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
Sprinkle the top evenly with the remaining 2 tablespoons of crumbs and sliced almonds.
8
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.
290
kcal
Calories
21
g
Fat
8
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Easter Pistachio Almond Pudding Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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