I’ve discovered the Christmas dessert I’ll be preparing this year! It’s delightfully uncomplicated, and I’m confident my family will devour it.

Whisk together the pistachio pudding mix and milk in a large bowl until the mixture is smooth.

In a separate bowl, blend the marshmallow fluff with the cream cheese until the mixture achieves a smooth consistency.

Gently fold together the pudding mixture, half of the whipped topping, and the cream cheese mixture. Incorporate the chopped pistachios.

Spread the resulting mixture into the graham cracker crust and refrigerate for at least 4 hours to allow it to set.

If opting for 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.