Fluffy Pistachio Pudding & Pineapple Delight

Ingredients:
For the pistachio pudding layer:

1 package (3.4 oz) instant pistachio pudding mix
2 cups cold milk
1 cup whipped topping (like Cool Whip)
For the pineapple layer:

1 can (20 oz) crushed pineapple, drained
1/2 cup sweetened shredded coconut (optional)
1/2 cup chopped pistachios (for garnish)
1/2 cup whipped topping (for garnish)
For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
Instructions:
Prepare the crust:

In a medium bowl, mix the graham cracker crumbs and sugar.
Add the melted butter and stir until the mixture is combined and resembles wet sand.
Press the mixture into the bottom of a 9×9-inch baking dish or a similar-sized pan to form a crust.
Refrigerate the crust while preparing the layers.
Prepare the pistachio pudding layer:

In a medium bowl, whisk the instant pistachio pudding mix with cold milk for about 2 minutes, until it thickens.
Fold in 1 cup of whipped topping until smooth and fluffy.
Spread the pistachio pudding mixture evenly over the prepared crust.
Prepare the pineapple layer:

In a separate bowl, combine the drained crushed pineapple with shredded coconut (if using).
Gently spread the pineapple mixture over the pistachio pudding layer.
Garnish and chill:

Top with a layer of whipped topping and sprinkle with chopped pistachios.
Chill in the refrigerator for at least 2 hours to allow the layers to set.
Serve:

Once chilled, cut into squares and serve chilled. Enjoy this fluffy, creamy, and tropical dessert!
This dessert is perfect for gatherings or a sweet treat on a warm day, with its balance of creamy pistachio, tangy pineapple, and a satisfying crunch from the pistachios.