*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!