Ingredients
Main Ingredients
- 2 (3.4 oz) boxes pistachio Jell-O instant pudding mix
- 2 (20 oz) cans crushed pineapple in juice, do NOT drain
- 8 ounces Cool Whip
- 10 ounces mini marshmallows
- ¾ cup chopped pistachios
- Maraschino cherries for topping
Instructions
- Make Pistachio Pudding Mixture: In a large mixing bowl, combine the two boxes of pistachio Jell-O instant pudding mix with the juice from the two cans of crushed pineapple (set the pineapple aside). Whisk thoroughly until the pudding mix is fully dissolved and smooth, with no powder remaining.
- Fold in Cool Whip: Gently fold in 8 ounces of Cool Whip into the pudding mixture until just combined. Avoid overmixing to keep the fluff light.
- Add Remaining Ingredients: Add the reserved crushed pineapple, mini marshmallows, and chopped pistachios to the bowl. Fold these ingredients together gently with a rubber spatula until evenly distributed throughout the salad.
- Chill and Set: Cover the bowl and refrigerate for at least 4 hours. This chilling time allows the marshmallows to soften and soak up the flavors of the salad.
- Garnish and Serve: Before serving, garnish the top with maraschino cherries for a classic presentation. Serve chilled in half-cup portions for best flavor and texture.
Notes
- Storage Instructions: Store in an airtight container in the refrigerator. Consume within 2 to 3 days as marshmallows will become soggy if kept longer.
- Flavor Variations: You can try different instant pudding flavors like coconut cream for a pina colada twist, but traditional pistachio flavor is classic.
- Use Pineapple in Juice: Do not substitute the crushed pineapple in syrup as syrup is too thick to properly blend with pudding mix.
- Yield: This recipe yields about 14 half-cup servings.
- Whipped Cream Alternative: Homemade whipped cream can be used instead of Cool Whip if preferred.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
