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Easy Triple-Layer Pistachio Pie

Easy Triple-Layer Pistachio Pie recipe
photo by:kraft
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.
15 min
3 hr 15 min
10 servings

What You Need

oz.  BAKER'S Semi-Sweet Chocolate, melted
cup  sweetened condensed milk
 OREO Pie Crust (6 oz.)
cup  chopped pistachios, toasted, divided
pkg.  (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding
cups  cold 2% milk
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

MIX chocolate and condensed milk until blended; spread onto bottom of crust. Sprinkle with half the nuts. Refrigerate until ready to use.

BEAT pudding mixes and 2% milk with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups over chocolate layer in crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP and nuts.

REFRIGERATE 3 hours or until firm.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this delicious treat on special occasions.
Prepare using 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding.
What To Do With Leftover Sweetened Condensed Milk
Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavor, stir into your cup of hot brewed coffee or tea instead of regular milk.
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