1-First, beat the 8 ounces of softened full-fat cream cheese and 3.4 ounces of pistachio instant pudding mix together until they are light and fluffy, which creates a creamy base for your pie.

2-Next, stir in the 20 ounces of crushed pineapple with its juice to add a fresh, tangy element that balances the sweetness.

3-Then, mix in the 1 cup of miniature pastel marshmallows for a bit of fun color and texture.

4-After that, fold in the 8 ounces of whipped topping or the 1 cup of heavy whipping cream that’s been whipped to stiff peaks, making sure it’s fully incorporated for that airy feel.

5-Spoon the filling into your prepared pie crust, whether it’s a graham cracker one or a homemade Nilla wafer version.

6-Chill the pie in the refrigerator for at least two hours to let it firm up nicely.

7-For the finishing touch, whip 1 cup of heavy whipping cream with ¼ cup of powdered sugar until stiff peaks form, then pipe it on top and sprinkle with ½ cup of chopped pistachios and add maraschino cherries for garnish.