Description
A light and fluffy pistachio pudding salad blended with crushed pineapple, mini marshmallows, and pecans, all folded into creamy Cool Whip. This delightful dessert is chilled to perfection and makes a refreshing treat for gatherings and family meals.
Ingredients
Scale
Salad 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 pudding and pineapple: In a large mixing bowl, combine the instant pistachio pudding mix with the entire can of crushed pineapple, including the juice. Stir thoroughly until the pudding mix dissolves completely and the mixture becomes creamy.
- Add marshmallows and pecans: Gently fold the mini marshmallows and chopped pecans into the pudding mixture, making sure they are evenly distributed without deflating the fluffiness.
- Incorporate Cool Whip: Fold in the thawed Cool Whip until it is fully incorporated, resulting in a smooth, light, and fluffy texture.
- Refrigerate and serve: Cover the salad and refrigerate for at least 1 hour to allow flavors to meld and the pudding to set. Before serving, optionally garnish with extra chopped pecans or a sprinkle of coconut. Serve chilled.
Notes
- For a nut-free version, omit pecans or substitute with seeds like sunflower seeds.
- Mini marshmallows add a delightful texture but can be reduced if a less sweet salad is preferred.
- Do not skip refrigeration; chilling improves the pudding’s consistency and flavor.
- Optionally, garnish with shredded coconut or additional nuts for extra crunch.
- Use immediately after thawing Cool Whip for best texture.
