Triple-Layer Pistachio Pie

How is it possible for a triple-layer pistachio pie to be easy? By using a ready-made chocolate cookie crust, instant pudding and whipped topping.

Prep: 15 min | Yield: 10 servings

Ingredients

• 2 ounces Baker's Semi-Sweet Chocolate, melted
• 1/4 cup sweetened condensed milk
• 1 (6 ounce) Oreo Pie Crust
• 3/4 cup chopped pistachios, toasted, divided
• 2 (3.4 ounce) boxes Jell-O Pistachio Flavor Instant Pudding
• 1 3/4 cups cold 2% milk
• 1 (8 ounce) tub Cool Whip Whipped Topping, thawed, divided

Instructions

1. Mix chocolate and condensed milk until blended; spread onto bottom of crust.
2. Sprinkle with half the nuts.
3. Refrigerate until ready to use.
4. Beat pudding mixes and 2% milk with whisk 2 minutes. (Pudding will be thick.)
5. Spread 1 1/2 cups over chocolate layer in crust.
6. Stir half the Cool Whip into remaining pudding; spread over pudding layer in crust.
7. Top with remaining Cool Whip and nuts.
8. Refrigerate for 3 hours or until firm.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company