Instructions:
Whisk together pistachio pudding mix and milk in a large bowl until smooth.
Blend marshmallow fluff with cream cheese in a separate bowl until smooth.
Gently fold together the pudding mixture, half of the whipped topping, and the cream cheese mixture. Add in the chopped pistachios.
Spread the mixture into the graham cracker crust and refrigerate for at least 4 hours to set.
If using optional toppings, whip the heavy cream with confectioners’ sugar until stiff peaks form. Decorate the pie with this whipped cream, additional chopped pistachios, and maraschino cherries.
