Ingredients

Scale

1 (3.4 oz) package instant pistachio pudding mix

1 (20 oz) can crushed pineapple, well drained

3 cups mini marshmallows

1 (8 oz) container frozen whipped topping (Cool Whip), thawed

½ cup chopped pecans or walnuts

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Instructions

1. Drain the crushed pineapple thoroughly in a fine-mesh sieve, pressing with a spoon to remove excess liquid.

2. In a large bowl, combine the drained pineapple and the instant pistachio pudding mix. Stir until the pudding mix is dissolved and the mixture turns light green.

3. Gently fold in the mini marshmallows until evenly distributed.

4. Add the thawed whipped topping and fold gently with a spatula until fully combined and uniform in color.

5. Fold in the chopped nuts.

6. Cover the bowl with plastic wrap and refrigerate for at least 2-4 hours, or overnight.

7. Before serving, give a gentle stir. Garnish with extra nuts or whipped cream if desired.

Notes

For best texture, drain pineapple thoroughly. Use a gentle folding motion to keep the salad light and fluffy. Chill for at least 2 hours; overnight yields better flavor. Leftovers keep in an airtight container in the refrigerator for 3-5 days. Do not freeze. To make lighter, use sugar-free pudding and light whipped topping. For nut allergies, omit nuts or substitute with sunflower seeds.

Author: Charlotte Johnson
Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert salad
Method: No-bake, mixing and chilling
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1/8 of recipe
Calories: 290
Sugar: 32g
Sodium: 280mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg