Ingredients
Units
Scale
- 1 can (20 oz) crushed pineapple in juice, undrained
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 container (9 oz) frozen whipped topping (Cool Whip), thawed
- 1/2 cup chopped pecans or walnuts
- 1 cup miniature marshmallows
- 1/2 cup maraschino cherries, cut into small pieces (optional)
- 1 cup diced fresh bananas (optional, add just before serving)
Instructions
- Combine pineapple and pudding: In a large mixing bowl, combine the crushed pineapple with its juice and the dry pistachio pudding mix. Stir well until the pudding mix is fully incorporated and begins to thicken, about 1-2 minutes.
- Fold in whipped topping: Gently fold the thawed whipped topping into the pudding-pineapple mixture using a rubber spatula. Use broad, gentle strokes to maintain the fluffy texture. Mix until no white streaks remain.
- Add mix-ins: Fold in the chopped nuts and miniature marshmallows until evenly distributed throughout the salad. If using maraschino cherries, gently fold them in as well.
- Chill: Transfer the salad to a serving bowl or airtight container. Cover and refrigerate for at least 1 hour or up to 2 days before serving.
- Serve: Just before serving, if using fresh bananas, gently fold them into the chilled salad. Garnish with additional chopped nuts or maraschino cherries if desired.
Equipment
Pyrex Sculpted Tinted Glass Mixing Bowls With Lids
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OXO Good Grips Silicone Spatula Set
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- Cook Time: -
- Category: Dessert
- Method: Refrigerated
- Cuisine: American
Nutrition
- Calories: 248
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0g