Very simple and quick, perfect for a barbecue dessert or any time of the year. Best served the same day it is made. Serve topped with whipped cream.

Gallery

Recipe Summary

prep:
10 mins
additional:
1 hr
total:
1 hr 10 mins
Servings:
16
Yield:
2 9-inch pies
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir milk and pudding mix together in a large bowl. Chill until set, about 1 hour. Stir pineapple tidbits, walnuts, marshmallows, and coconut into pudding. Spread pudding mixture into prepared graham cracker crusts.

    Advertisement

Nutrition Facts

305 calories; protein 4.5g 9% DV; carbohydrates 40.6g 13% DV; fat 14.3g 22% DV; cholesterol 4.9mg 2% DV; sodium 382.8mg 15% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/14/2019
This was a great alternative for us because my husband LOVES pistachio pudding but has a cream cheese allergy. I made it just as-is then added a layer of whipped topping. It was light not too sweet. I loved the texture with the nuts in it but it tasted almost too nutty and drowned out that classic Pistachio Pudding taste. I would make it again. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/21/2014
This is a great pie but it is also great as a pistachio salad. Using pistachios in the place of walnuts and do not use the graham cracker crusts...just serve as a summer salad. Read More
Rating: 4 stars
11/14/2019
This was a great alternative for us because my husband LOVES pistachio pudding but has a cream cheese allergy. I made it just as-is then added a layer of whipped topping. It was light not too sweet. I loved the texture with the nuts in it but it tasted almost too nutty and drowned out that classic Pistachio Pudding taste. I would make it again. Read More