Pineapple Pistachio Puff Salad
A quick and creamy pistachio pudding salad made with crushed pineapple, whipped topping, and mini marshmallows. Perfect for picnics, holidays, and potlucks.
Ingredients
- 1 (20 ounce) can crushed pineapple undrained
- 2 (3.4 ounce) package pistachio instant pudding mix
- 1 (8 ounce) container whipped topping
- 1 (10 ounce)bag mini marshmallows
Optional Add-Ins Suggestions
- Maraschino cherries, halved
- Strawberries, chopped
- Chopped walnuts or pecans
- Fruit cocktail, well-drained
- Sliced bananas
Instructions
Instructions
- In a large bowl, stir the crushed pineapple (with juice) and pistachio pudding mix together until fully combined.Gently fold in the whipped topping until smooth.Stir in the mini marshmallows.Cover and refrigerate for at least 4 hours, or until set.Before serving, fold in any optional add-ins if desired.
Notes
- Do not drain the pineapple — the juice is needed to activate the pudding mix.This salad can be made a day ahead and refrigerated until ready to serve.Bananas are best added just before serving to prevent browning.For a slightly firmer texture, reduce whipped topping by 1/2 cup.
