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Homemade Pistachio Pudding Salad photo

Pistachio Pudding Salad

This Pistachio Pudding Salad is a creamy, dreamy dessert that’s easy to make and impossible to resist!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 can crushed pineapple (20 oz.), drained
  • 1 package instant pistachio pudding (3 oz.)
  • 1 container whipped topping (8 oz.), thawed
  • 2 cups mini marshmallows
  • 1/4 cup pistachios chopped for garnish (optional)

Equipment

  • Mixing bowl
  • Spatula
  • Measuring cups
  • Canned opener
  • Serving dish

Method
 

Instructions
  1. Begin by draining the crushed pineapple thoroughly. This step is crucial to avoid a watery salad. Use a fine mesh strainer if necessary, and set the drained pineapple aside.
  2. In a large mixing bowl, combine the instant pistachio pudding with the drained pineapple. Stir until well blended, allowing the flavors to meld together beautifully.
  3. Next, gently fold in the thawed whipped topping using a spatula. Be careful not to deflate the whipped topping; you want to maintain the light and airy texture.
  4. Once the whipped topping is incorporated, add in the mini marshmallows. These little bites of sweetness will add a delightful surprise in every spoonful!
  5. Cover the mixing bowl with plastic wrap and refrigerate the salad for at least one hour. This chilling time allows the flavors to develop and the salad to set.
  6. After chilling, give the salad a gentle stir before serving. If desired, sprinkle the chopped pistachios on top for a crunchy garnish. Serve in a beautiful dish and watch it disappear!

Notes

  • This salad can be made up to a day in advance. Just keep it covered in the refrigerator.
  • For best results, consume within 2-3 days to maintain freshness.
  • Avoid adding the pistachio garnish until just before serving to keep them crunchy.