*ingredients
°8 ounces soft cream cheese, at room temperature.
°1 small packet of instant pistachio pudding
°1 can (20 ounces) crushed pineapple with juice, do not drain
°1 cup mini marshmallows, I used white, but color can also be used
°1 small 8-ounce container of cold whipping cream.
°1 pie crust, I used Nilla wafer crust.
*Directions
The first step:
In a medium bowl, mix the cream cheese and pistachio mohallabia until light and fluffy
Add the can of crushed pineapple with the juice and whisk again
The second step:
Fold mini marshmallows
Gently stir into cold whipped cream
Third step:
Pour all mixture into prepared pancake batter of your choice
The fourth step:
Refrigerate at least two hours before serving.
Can be decorated with optional embellishments
Enjoy!
