Ingredients:

  • 3.4 ounces (96g) instant pistachio pudding mix (dry mix only)
  • 20 ounces (567g) crushed pineapple (undrained)
  • 1 cup (about 70g) miniature marshmallows
  • 1/2 cup (57g) chopped pecans or walnuts (optional, for crunch)
  • 8 ounces (227g) frozen whipped topping, thawed (such as Cool Whip)

Instructions:

  1. In a large mixing bowl, combine the dry pistachio pudding mix and the undrained crushed pineapple. Mix well until combined.
  2. Gently fold in the miniature marshmallows and chopped nuts (if using).
  3. Gently fold in the thawed whipped topping until evenly distributed. Be careful not to overmix; you want to maintain some airiness.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy! This is a great watergate salad recipe.