Creamy Pistachio Pineapple Delight (Print Version)

A luscious green blend of pistachio pudding, pineapple, marshmallows, and pecans—all folded into fluffy whipped topping for a cool, creamy treat.

# What You’ll Need:

→ Base

01 - 1 (3.4 oz) package instant pistachio pudding mix
02 - 1 (20 oz) can crushed pineapple in juice, undrained
03 - 1 cup miniature marshmallows
04 - 1/2 cup chopped pecans
05 - 1 1/2 cups thawed whipped topping

→ Garnish

06 - Additional chopped pecans
07 - Maraschino cherries

# Step-by-Step:

01 - Combine instant pistachio pudding mix with entire can of undrained crushed pineapple in large mixing bowl. Stir until powder completely dissolves and mixture is smooth.
02 - Fold miniature marshmallows and chopped pecans into pudding mixture until evenly distributed throughout.
03 - Gently fold whipped topping into mixture using rubber spatula, mixing until fully combined and color is uniform light green.
04 - Cover bowl and refrigerate for at least 1 hour to allow flavors to meld and salad to reach proper serving temperature.
05 - Just before serving, sprinkle additional chopped pecans and maraschino cherries over top as desired.

# Expert Tips:

01 -
  • It comes together in literally ten minutes but tastes like you fussed over something special
  • The retro charm makes everyone smile before they even take a bite
02 -
  • I once tried draining the pineapple to reduce sweetness and ended up with pudding that never properly set—the juice is mathematically necessary
  • Making this the night before actually improves it, giving the marshmallows time to soften into little pockets of sweetness
03 -
  • Room temperature ingredients fold together more smoothly than cold ones—let everything sit out for fifteen minutes before starting
  • The salad sets up slightly as it chills, so dont panic if it seems loose when you first mix it
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