Description
A creamy, fluffy, and refreshing dessert salad made with pistachio pudding, crushed pineapple, marshmallows, and pecans. Perfect for potlucks and holiday gatherings.
Ingredients
Scale
For the Crust:
- For the salad:
- 1 (3.4 oz) package instant pistachio pudding mix
- 1 (20 oz) can crushed pineapple, undrained
- 1 cup mini marshmallows
- 1/2 cup chopped pecans
- For the topping:
- 1 (8 oz) container frozen whipped topping, thawed
- 1/2 cup maraschino cherries, drained and chopped (optional)
Instructions
1. Prepare the Crust:
- In a large mixing bowl, combine the pistachio pudding mix and crushed pineapple (with juice). Stir until well blended.
- Fold in the mini marshmallows and chopped pecans until evenly distributed.
- Gently fold in the whipped topping until the mixture is smooth and creamy.
- If using, sprinkle chopped maraschino cherries on top for added color and flavor.
- Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
For a lighter version, use sugar-free pudding mix and fat-free whipped topping. Store leftovers in an airtight container in the refrigerator for up to 3 days.