In a mixing bowl, whip the cream cheese, milk, and ½ cup heavy cream until combined and softened.

Add the pistachio pudding and granulated sugar and mix until well combined and thickened. Fold in the crushed pineapple.

Pour pudding mix into the pie shell and smooth out.

In a separate mixing bowl, pour the cup and a half of cream and the powdered sugar and whip till peaks form. Pour over the pudding and smooth out.

Decorate with maraschino cherries and sprinkle with pistachios.

Store in the refrigerator at least one hour, preferably overnight to achieve the best consistency.