Prepare the Pie Crusts

• Use store-bought graham cracker crusts or make your own by combining crushed graham crackers with melted butter and pressing into a pie pan. Set aside.

2. Whip the Cream

• In a large mixing bowl, beat 1 ½ cups heavy whipping cream until stiff peaks form. Set aside.

3. Make the Pistachio Filling

• In another bowl, beat softened cream cheese and pistachio pudding mix until smooth and creamy.
• Add the crushed pineapple (with juice) and mix until fully incorporated.
• Fold in the mini marshmallows and prepared whipped cream gently until the mixture is evenly blended.

4. Assemble the Pies

• Divide the pistachio filling evenly between the two graham cracker crusts.
• Smooth the tops with a spatula.
• Chill the pies in the refrigerator for at least 4 hours, preferably overnight, to set.

5. Prepare the Topping

• Before serving, whip ½ cup heavy cream with powdered sugar until stiff peaks form.
• Spread or pipe the whipped cream over the pies.

6. Garnish and Serve

• Garnish with maraschino cherries and chopped pistachios if desired.
• Slice and serve chilled. Store leftovers in the refrigerator.5 minutes