1 small package instant pistachio pudding, made to package directions (you’ll need milk)
1-12 ounce package whipped topping, divided
3/4 cup pistachios, chopped
1 graham cracker crust
1 cup fresh strawberries, sliced
1 cup fresh blueberries
Sweetened shredded coconut, toasted
additional chopped pistachios
Mix half the whipped cream into the prepared pudding. Fold in the pistachios. Pour into pie crust, refrigerate at least an hour. Top with berries, coconut and extra pistachios. Serve topped with more whipped cream.
