Ingredients
Equipment
Method
Prepare the Pudding Base
- In a large mixing bowl, combine the two 3.4 oz packages of vanilla instant pudding mix with the 2 cups of milk. Using a whisk or an electric mixer on low speed, whisk until the mixture is completely smooth and begins to thicken slightly. Ensure no lumps of dry pudding mix remain, as this forms the essential base for our creamy pie.
Incorporate the Unique Twist & Flavor
- Gently fold in the 4 oz of softened cream cheese into the pudding mixture until it’s fully incorporated and no lumps remain.
- Once smooth, add the thawed 8 oz Cool Whip, 1/2 tsp peppermint extract, and 1/4 tsp vanilla bean paste.
- For that vibrant St. Patrick's Day color, carefully add 16 drops of green food coloring.
- Gently fold everything together until it's just combined, maintaining that airy and creamy texture. The mixture should be a beautiful, consistent bright green, with an enticing minty aroma.
Assemble the Pie
- Take your store-bought graham cracker crust and pour the creamy, vibrant green mixture into it.
- Use a spatula to gently spread the filling evenly across the crust, ensuring it reaches all the edges for a beautifully presented pie.
Chill to Perfection
- Place the assembled pie in the refrigerator and chill until it is completely set. This will take a minimum of four hours, but for the absolute best firm, sliceable texture, I strongly recommend chilling it overnight. Proper chilling allows the pudding and cream cheese to fully firm up, ensuring your pie holds its shape beautifully when sliced.
Nutrition
Notes
Ensure cream cheese is softened and use stabilized whipped cream. Chill pie for at least 4 hours, ideally overnight, for a firm texture. Garnish with whipped cream, a maraschino cherry, and chocolate shavings. Store in fridge for 3-4 days or freeze up to 2 months, thawing overnight. Nutrition information is estimated based on common ingredients and serving sizes and may vary.