Pistachio Almond Pudding Pie Recipe — Light & Creamy Dessert

Preheat oven to 350°F (175°C). Coat a springform pan with cooking spray.

In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Reserve 2 tablespoons for the topping.

Press the remaining crumbs into the bottom of the prepared pan, patting them down evenly.

Bake the crust for 10 minutes. Remove from the oven and chill in the refrigerator to cool quickly.

Meanwhile, in a large bowl whisk together the milk, instant pistachio pudding mix, and almond extract for about 2 minutes until thickened. Gently fold in 1½ cups of the Cool Whip with a rubber spatula. Spoon the pudding into the cooled crust and spread evenly.

For the top layer: To the remaining Cool Whip in the pudding bowl add one drop of red and one drop of blue food coloring and fold gently to create a light lavender color. Spread this lavender layer evenly over the pistachio filling.

Sprinkle the reserved 2 tablespoons of crumbs and the sliced almonds over the top.

Refrigerate for at least 3 hours to set. The pie can be made a few days in advance and stored in the refrigerator. It also freezes well.