Ingredients
Scale
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 (20 oz) can crushed pineapple, undrained
- 1 cup chopped pecans or walnuts
- ½ cup sweetened shredded coconut
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
- Optional: maraschino cherries or mini marshmallows
Instructions
- Mix base: In a large bowl, whisk pistachio pudding mix and undrained pineapple until thickened (~2 min).
- Fold in: Gently stir in whipped topping, pecans, and coconut until fully combined.
- Chill: Cover and refrigerate at least 2 hours (best after 4+ hours for flavors to meld and texture to set).
- Serve cold, garnished with cherries or marshmallows if desired.
💡 Pro Tips:
– Do not use sugar-free pudding—it won’t set properly.
– For extra crunch, toast the nuts before adding!
– Keep chilled until serving—this salad softens at room temperature.
Prep Time & Nutrition (per serving, serves 8):
Prep Time: 10 min | Chill Time: 2+ hr | Total Time: 2 hr 10 min
Servings: 8 | Calories: 220 | Net Carbs: 24g | Fats: 14g | Protein: 3g
Servings: 8 | Calories: 220 | Net Carbs: 24g | Fats: 14g | Protein: 3g