This is a pie my mom used to make on St Patty’s day. There is nothing Irish about it but it’s green and it is darn tasty! This no-bake pie literally takes minutes to make and just a couple of hours to chill. It is so easy I even recruited my own little leprechaun to help me out in the kitchen. Gather the kiddos and make preparing this leprechaun pie a family affair. Keep this recipe in mind during the hot summer months since it is so cool and refreshing.
It freezes great so feel free to make an extra one for later and you will have any easy desert next time you have company over. Wellah!
Note: While I normally advocate for making whip cream from scratch the cool whip really does work best with this pie. It does not separate and will hold up for several days. If you freeze your pie take it out about 45–60 minutes before serving. For a healthier alternative use sugar free Jello, fat free Cool Whip, and a premade graham cracker crust.
2 c graham crackers
1/2 c butter, melted
2/3 c sugar
16 oz tub Cool Whip, thawed and divided
3.4 oz box Jello pistachio pudding
8 oz can crushed pineapple (undrained)
- Mix together graham crackers, butter, and sugar.
- Press graham cracker mixture into bottom and up sides of a pie dish using the backside of a large spoon or rubber spatula.
- In a large mixing bowl combine half of the Cool Whip, the box of dry pudding powder, and your can of crushed pineapple (juices included).
- Pour pie mixture into crust.
- Top with remaining Cool Whip.
- Chill for at least 2 hours before serving.
- For added flare, garnish with extra graham crackers crumbs or chopped pistachios.
Happy St. Patty’s day!