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Pistachio Pudding Salad Recipe

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4.3 from 7 reviews

This Pistachio Pudding Salad is a quick and delightful dessert salad that combines the tropical sweetness of crushed pineapple with creamy pistachio pudding, fluffy whipped topping, and mini marshmallows. Garnished with crunchy chopped pistachios, it offers a perfect balance of creamy texture and sweet flavors, making it a nostalgic treat perfect for potlucks and family gatherings.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings
  • Category: Dessert Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Ingredients

  • 1 can crushed pineapple (20 oz., drained)
  • 1 package instant pistachio pudding mix (3 oz.)
  • 1 container whipped topping (8 oz., thawed)
  • 2 cups mini marshmallows
  • 1/4 cup pistachios, chopped for garnish (optional)

Instructions

  1. Combine pineapple and pudding mix: In a large mixing bowl, add the drained crushed pineapple and sprinkle the instant pistachio pudding mix over it. Stir gently until well incorporated and the pudding mix is evenly distributed.
  2. Fold in whipped topping and marshmallows: Add the thawed whipped topping and mini marshmallows to the pineapple and pudding mixture. Fold all ingredients together carefully to maintain the fluffiness and avoid deflating the whipped topping.
  3. Garnish and serve: Transfer the salad mixture to a serving dish. Garnish the top with chopped pistachios for a crunchy texture and added nutty flavor. Serve immediately or chill in the refrigerator for 30 minutes to allow it to set before serving.

Notes

  • For best results, fully drain the crushed pineapple to prevent the salad from becoming too watery.
  • This dessert can be made a few hours ahead and refrigerated to let flavors meld and pudding to set.
  • To make it gluten-free, ensure the pudding mix and whipped topping are gluten-free certified.
  • Substitute chopped walnuts or almonds for pistachios if desired or omit nuts for a nut-free version.
  • Keep refrigerated and consume within 24-48 hours for maximum freshness.

Find it online: https://cheftinaskitchen.com/pistachio-pudding-salad-recipe/