Pistachio Salad
A delightful creamy salad made with pistachio pudding, crushed pineapple, mini marshmallows, and pecans, perfect as a dessert or side dish.
Ingredients
Main Ingredients
- 20 oz crushed pineapple in juice Drained and juice reserved
- 3.4 oz instant pistachio pudding
- 2.5 cups mini marshmallows
- 1 cup pecans, chopped into small pieces
- 0.5 cup shredded sweetened coconut
- 8 oz Cool Whip, thawed Additional Cool Whip for garnish
Garnishes
- Maraschino cherries, drained For garnish
- Chopped pecans For garnish
Instructions
Preparation
- Place a medium fine mesh strainer over a large measuring cup and drain the crushed pineapple. Keep the juice reserved in the strainer.
- In a large mixing bowl, pour in the box of instant pistachio pudding. Slowly stir in the reserved pineapple juice until fully incorporated and smooth.
- Gently fold in the drained crushed pineapple, mini marshmallows, chopped pecans, and shredded coconut until well mixed.
- Carefully fold in the thawed Cool Whip to maintain a fluffy texture.
- Cover the bowl with plastic wrap and let it chill in the refrigerator for at least four hours before serving.
Serving
- Spoon the salad into individual serving dishes and garnish with additional Cool Whip, a maraschino cherry, and a sprinkle of chopped pecans.
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Notes
For the best flavor, make the salad a day in advance and allow it to chill. Experiment with add-ins like fresh fruit or nuts to customize your salad. Ensure to store leftovers in an airtight container in the refrigerator for up to three days.