Ingredients
Scale
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
- 1 (7 oz) jar marshmallow fluff or 2 cups mini marshmallows
- ½ cup canned pineapple tidbits, drained well
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts
- Optional: maraschino cherries for garnish
Instructions
- Mix base: In a large bowl, combine pistachio pudding mix and whipped topping. Fold gently until smooth and evenly green.
- Add mix-ins: Stir in marshmallow fluff (or mini marshmallows), pineapple, coconut, and nuts. Mix until fully incorporated.
- Chill: Cover and refrigerate at least 2 hours, or overnight for best flavor and texture.
- Serve cold, garnished with cherries or extra coconut if desired.
💡 Pro Tips:
– Drain pineapple thoroughly—excess moisture makes the salad watery.
– For homemade twist: Use vanilla pudding + ½ tsp almond extract + green food coloring instead of boxed pistachio mix.
– Make it nut-free: Skip nuts or use toasted sunflower seeds.
Prep Time & Nutrition (per serving, serves 8):
Prep Time: 10 min (+ chilling) | Total Time: 2 hr 10 min
Servings: 8 | Calories: 220 | Net Carbs: 26g | Fats: 12g | Protein: 2g
Servings: 8 | Calories: 220 | Net Carbs: 26g | Fats: 12g | Protein: 2g