Ingredients:

  • 1 (3.4 ounce) package instant pistachio pudding mix (96g)
  • 1 (20 ounce) can crushed pineapple, undrained (567g)
  • 1 cup miniature marshmallows (85g)
  • 1/2 cup chopped pecans or walnuts (50g)
  • 1 (8 ounce) container frozen whipped topping, thawed (227g)
  • Optional: Maraschino cherries, halved, for garnish (60g)

Instructions:

  1. In a large bowl, whisk together the pistachio pudding mix and undrained crushed pineapple until well combined.
  2. Gently fold in the miniature marshmallows and chopped nuts until evenly distributed.
  3. Carefully fold in the thawed whipped topping until everything is light and fluffy. Avoid overmixing.
  4. Cover the bowl and refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the flavors to meld and the salad to chill thoroughly.
  5. Before serving, garnish with halved maraschino cherries, if desired.