Ingredients
Equipment
Method
- In a large mixing bowl, mix together the instant pistachio pudding mix and the crushed pineapples with all their juice until the mixture starts to thicken.
- Stir in the mini marshmallows and chopped pecans until everything is well incorporated.
- Gently fold the thawed whipped topping into the pudding mixture until evenly blended and fluffy.
- Cover and refrigerate for at least 3 hours or up to overnight so the salad can set.
- If desired, top each serving with whipped cream and a maraschino cherry just before serving.
Nutrition
Notes
For best results, use only canned crushed pineapple with juice, as fresh pineapple prevents the pudding from setting. The salad can be made up to a day ahead and kept covered in the refrigerator; in fact, the flavor and texture improve if allowed to sit overnight. If you need to make it nut-free, simply omit the pecans or replace with seeds like roasted sunflower or pumpkin. Store any leftovers in an airtight container in the fridge for up to three days. Freezing is not recommended, as the creamy texture will break down when thawed. Serve chilled, either as a side alongside savory mains like ham or turkey or as a light dessert.