No-Bake Pistachio Cheesecake

    I totally grew up loving pistachio pudding! I remember my mom making it in her ice cream sundae glasses. You know, the ones that you can never quite get to the very bottom with a spoon so you're forced to use your fingers to get the last little bit out of the bottom. You wouldn't believe how surprisingly light this dessert is! Did I mention that it's ridiculously easy to make? Well, it's ridiculously easy to make.

No-Bake Pistachio Cheesecake

Ingredients:

For the crust:

- 1 and 1/2 cup of crushed graham cracker crumbs

- 6 tablespoons of melted butter

- 1/3 cup of sugar

For the filling:

- 1 (8 ounce) package of cream cheese, softened

- 1 and 1/4 cup of milk, divided

- 1 (3.4 ounce) package of dry pistachio pudding mix 

- 1 (8 ounce) tub of Cool Whip, divided

    Mix together the ingredients for the crust and firmly pack into the bottom and up the sides of a greased 8 inch spring form cake pan and set aside. In a medium sized bowl, whip together the softened cream cheese and 1/4 cup of milk until creamy. Add the remaining cup of milk and the pudding mix, whip until completely combined. Into this pudding mixture, fold in 1 and 1/2 cup of Cool Whip. Once folded in completely, pour into prepared crust and chill for at least 4 hours. I recommend preparing it the evening before and letting it set overnight. Before serving, top with remaining Cool Whip and enjoy!