Ingredients
- 1 box (3.4 oz / 96 g) instant pistachio pudding mix
- 1 can (20 oz / 565 g) crushed pineapple with juice
- 1 cup mini marshmallows
- ½ cup chopped walnuts or pecans (optional)
- 1 cup whipped topping (Cool Whip or homemade)
Instructions
- In a large bowl, mix pistachio pudding mix with crushed pineapple and juice until combined.
- Stir in mini marshmallows and nuts if using.
- Gently fold in whipped topping until fluffy and evenly mixed.
- Cover and refrigerate for at least 1 hour before serving.
- Serve chilled.
Notes
- Do not drain the pineapple—the juice helps set the pudding.
- Chill overnight for best flavor and texture.
- Maraschino cherries can be added for color.
- Store refrigerated for up to 3 days.
- Prep Time: 5
- Category: Dessert / Salad
- Method: no bake
- Cuisine: American
- Diet: Vegetarian