Ingredients
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 can (20 ounces) crushed pineapple, not drained
- 1 container (8 ounces) frozen whipped topping, thawed
- 2 cups mini marshmallows
- ½ cup chopped pecans or walnuts
Instructions
- In a large mixing bowl, combine the pistachio pudding mix and the crushed pineapple with its juice. Stir until the mixture thickens slightly.
- Fold in the thawed whipped topping until well combined and smooth.
- Stir in the mini marshmallows and chopped nuts until evenly distributed.
- Cover the bowl and refrigerate for at least 1 hour to chill and set.
- Serve cold and enjoy!
Notes
- Use sugar-free pudding mix and light whipped topping for a lighter version.
- Mix in maraschino cherries for added color and festive flavor.
- Substitute nuts with shredded coconut for a nut-free option.
- Stir before serving if it has been refrigerated for a while.
- Best served chilled and within 3–4 days of preparation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
