Jell-O Pistachio Pie

• 1 graham cracker pie crust, preferably 9 inches
• 1 (3 1/2 ounce) box jell-o pistachio pudding mix
• 2 cups cold milk (for pistachio pudding mix)
• 1/2 cup Cool Whip (optional)

1. Make box of Jell-O Pistachio Pudding Mix according to instructions; allow to soft-set for about seven minutes. This is two minutes more than it says on the box, but it will allow it to set a little more firmly.
2. With a spoon, fill graham cracker pie crust with pistachio pudding. Press the bottom of the spoon lightly onto the pudding and smooth it, using sweeping motions across the whole pie.
3. Optional: Take 1/2 cup Cool Whip and place into a piping bag. For a makeshift piping bag, spoon some Cool Whip into a Zip-Loc plastic baggie and cut off one of the corners at the bottom of the bag. Pipe large dollops of Cool Whip around the pie, spacing them apart evenly.
4. Put pie into refrigerator and allow to set for one hour; for a firmer pie, place in the freezer for twenty minutes.

graham cracker pie crust, jello pistachio pudding mix, cold milk

Taken from www.food.com/recipe/jell-o-pistachio-pie-532913 (may not work)