Description
A nostalgic, no-bake dessert salad made with pistachio pudding, crushed pineapple, mini marshmallows, and whipped topping.
Ingredients
Scale
- 1 box pistachio pudding mix (3.4 ounces)
- 1 can crushed pineapple, undrained (20 ounces)
- 1 cup mini marshmallows
- 1 tub whipped topping, thawed (about 8 ounces)
- Optional: 1/2 cup chopped pecans or walnuts
- Optional: maraschino cherries or extra pineapple for garnish
Instructions
- In a large mixing bowl, combine the pistachio pudding mix and crushed pineapple (with juice) and mix until well blended.
- Fold in the mini marshmallows and whipped topping until the mixture is fluffy and combined.
- If using, add chopped nuts and gently fold them into the mixture.
- Transfer to a serving dish, cover, and chill in the fridge for at least 1 hour before serving.
- Add optional garnishes just before serving.
Notes
Chill the pineapple can before mixing to help the pudding set faster. For a less sweet version, consider adding sour cream or Greek yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg