Ingredients
18graham crackers
6.8ozinstant pistachio pudding,(2 packages)
2¼cupscold milk
8ozwhipped topping
chopped pistachios,for decorating, optional
Preparation
Line an 8×8-inch pan with foil, then set aside.
In a large bowl, whisk together the milk and pudding mixes for about 1 minute. Refrigerate for about 5 minutes.
Remove 1 heaping cup of whipped topping and set aside. Fold the remaining topping into the pudding until combined.
Layer 6 crackers in a prepared pan, then top with half of the pistachio mixture; repeat the layers ending with crackers. Top with reserved whipped topping.
Refrigerate overnight, cut into squares, then serve. Enjoy!
