Skinny Pistachio Almond Pudding Pie

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  • 1⅓ cups graham cracker crumbs
  • 2 tablespoons reduced-fat butter or Smart Balance Light, melted
  • 1½ cups reduced-fat milk (2 %)
  • 1 (3.4 ounce) package instant pistachio pudding
  • ¼ teaspoon almond extract
  • 1 (8 ounce) container Cool Whip Free (fat-free), thawed
  • Red and blue food color, optional
  • ¼ cup sliced, chopped, or slivered almonds


  • 1. Preheat oven to 350 degrees. Coat a spring-form pan with cooking spray.
  • 2. In a medium bowl, add graham cracker crumbs and melted butter. Mix together until the crumbs are coated. Set aside 2 tablespoons for the topping.
  • 3. Spread the remaining crumbs evenly in the prepared pan. Pat the crumbs down.
  • 4. Bake for 10 minutes. Remove from oven and place in refrigerator to quickly cool.
  • 5. In the meantime, in a large bowl, add milk, dry pudding mix and almond extract. Beat with a wire whisk for about 2 minutes until thickened. Using a rubber spatula, gently fold in 1½ cups Cool Whip. Spoon into cooled pan. Spread evenly.
  • 6. To the pudding bowl add the remaining Cool Whip. Add one drop of each red and blue food coloring and gentle mix with a rubber spatula. This should create a light lavender colored batter. Spread this lavender batter evenly on top of the pistachio pudding batter.
  • 7. Sprinkle the top evenly with the remaining 2 tablespoons of crumbs and sliced almonds.
  • 8. Refrigerate for at least 3 hours to set. This can be made several days in advance. Store in refrigerator. It also freezes great.
  • Serves 12

Nutrition Facts

for 1 slice
144 calories
3.5g fat
2g protein
25g carbs
0g fiber
216mg sodium
13g sugar

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