Easter Pistachio Almond Pudding Pie

Recipe by Nancy Fox
READY IN: 20mins
YIELD: 1 pie




  • Preheat oven to 350 degrees. Coat a spring-form pan or pie pan with cooking spray.
  • 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.
  • Spread the remaining coated crumbs evenly in the prepared pan. Pat the crumbs down.
  • Bake for 10 minutes. Remove from oven and place in refrigerator to quickly cool.
  • 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 1½ cups Cool Whip. Spoon into cooled pan. Spread evenly.
  • 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.
  • Sprinkle the top evenly with the remaining 2 tablespoons of crumbs and sliced almonds.
  • 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.