Description
Easy dessert salad with pineapple, pistachio pudding, whipped topping, and marshmallows. Great for potlucks!
Ingredients
Scale
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (3.4 ounce) package instant pistachio pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup miniature marshmallows
- ½ cup chopped pecans or walnuts (optional)
- ¼ cup maraschino cherries, halved (optional)
Instructions
- Drain the Pineapple (Sort Of): Open the can of crushed pineapple. Gently squeeze out a little of the excess liquid, leaving about ¾ of the original juice.
- Combine Pineapple and Pudding Mix: In a large mixing bowl, combine the slightly drained crushed pineapple and the instant pistachio pudding mix.
- Mix Thoroughly: Whisk or stir the pineapple and pudding mix together until smooth and there are no lumps.
- Let it Sit (Important!): Let the mixture sit for about 5 minutes to allow the pudding to start thickening.
- Fold in the Whipped Topping: Gently fold in the thawed whipped topping until evenly distributed, being careful not to overmix.
- Add the Marshmallows: Fold in the miniature marshmallows until evenly distributed.
- Add Nuts and Cherries (Optional): If using, fold in the chopped pecans or walnuts and halved maraschino cherries.
- Chill Before Serving: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld and the pudding to fully set.
Notes
- Variations:
Use different fruits like mandarin oranges or fruit cocktail.
Try different pudding flavors like vanilla or butterscotch.
Add shredded coconut.
Use light whipped topping and sugar-free pudding for a healthier version. - Serving Suggestions:
Serve chilled in a pretty bowl.
Garnish with a cherry on top.
Pairs well with grilled meats or as a light dessert. - Troubleshooting:
Salad is Too Runny: Add more whipped topping or cornstarch, then chill.
Salad is Too Thick: Add more pineapple juice or milk, then chill.
Marshmallows are Soggy: Add marshmallows just before serving. - Storage: Store in the refrigerator for up to 3 days, but best within the first 24 hours.
- Prep Time: 5 minutes
- Cook Time: 0 minutes