Ingredients
Salad Ingredients
- 1 box pistachio pudding mix
- 1 can crushed pineapple, undrained
- 1 (16 oz) container Cool Whip (whipped topping)
- 1 cup mini marshmallows
- 1/2 cup chopped pecans
Instructions
- Mix Pudding and Pineapple: In a large bowl, stir the pistachio pudding mix thoroughly into the can of crushed pineapple along with its juice until well combined.
- Fold in Toppings: Gently fold the Cool Whip, mini marshmallows, and chopped pecans into the pudding and pineapple mixture until evenly distributed.
- Chill Salad: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and the pudding to set before serving.
Notes
- For best results, use chilled ingredients to ensure the salad sets properly.
- You can substitute Cool Whip with homemade whipped cream for a fresher taste.
- Pecans can be toasted lightly to enhance their flavor if desired.
- This salad is best served cold and consumed within 2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
