A combination of pistachio pudding, whipped topping, and marshmallows creates a refreshing and creamy salad that’s perfect for picnics, potlucks, and family dinners! 🍈
📝 Ingredients:
1 (3.4 oz) package instant pistachio pudding mix
1 (20 oz) can crushed pineapple, undrained 🍍
2 cups mini marshmallows
1/2 cup chopped pecans 🥜
1 (8 oz) container Cool Whip, thawed 🥄
👩🍳 Instructions:
Mix the Pudding & Pineapple: In a large mixing bowl, combine the instant pistachio pudding mix and the entire can of crushed pineapple, including the juice. Stir until the pudding mix dissolves and the mixture becomes creamy. The pineapple juice helps activate the pudding, creating a thick and flavorful base.
Fold in Marshmallows & Pecans: Gently fold in the mini marshmallows and chopped pecans, ensuring they are evenly distributed throughout the pudding mixture. The marshmallows add a light and fluffy texture, while the pecans bring a delightful crunch.
Add the Whipped Topping: Fold in the Cool Whip until everything is fully incorporated, creating a smooth and fluffy salad. Be careful not to overmix, as you want to maintain the light texture.
Chill & Serve: Cover the salad and refrigerate for at least 1 hour before serving, allowing the flavors to meld and the salad to set. Garnish with extra chopped pecans or a sprinkle of coconut if desired. Serve chilled.
💡 Notes:
Add maraschino cherries for a pop of color and extra sweetness.
For a festive twist, use colorful mini marshmallows or top with shredded coconut.
Preparation Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 10 minutes
Calories: ~250 kcal per serving
