Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, combine the instant pistachio pudding mix with the crushed pineapple and its juice. Stir vigorously for about 2-3 minutes until the mixture thickens and is fully blended.
- Gently fold in the mini marshmallows, ensuring they're evenly distributed throughout the mixture.
- Carefully add the Cool Whip or whipped topping, folding it into the pudding mixture until fully combined and fluffy.
- Stir in most of the chopped pistachios, leaving a few aside for garnish.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Before serving, sprinkle the reserved chopped pistachios on top and, if desired, adorn with maraschino cherries.
Nutrition
Notes
This fruit salad is a delightful blend perfect for gatherings. Store it in an airtight container in the refrigerator for up to 3 days.
