Pistachio Salad
Creamy and light, this pistachio salad is loaded with fruit and fluffy pudding to create the perfect dessert salad.
Servings: 4
Calories: 445kcal
Ingredients
- 20 ounce crushed pineapple, drained
- 3.4 ounce box instant pistachio pudding
- 8 ounce container Cool Whip whipped topping, thawed
- 2 cups mini marshmallows
Optional Garnishes
- Cool Whip whipped topping, thawed optional for individual servings
- Maraschino cherry (with stems) optional for individual servings
- 2 tablespoons chopped roasted and salted pistachio nuts
Instructions
- Stir together in a large mixing bowl the crushed pineapple and instant pistachio pudding mix until well combined and no dry pockets of pudding mix remain.
- Fold in the thawed whipped topping until all the pineapple is evenly distributed.
- Add the mini marshmallows, folding them in gently to keep their shape.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight.
- Gently fold the salad ingredients together before transferring to a large serving bowl. Garnish with the chopped pistachio nuts before serving. Individual portions can be garnished with a sprinkle of additional pistachio nuts, a dollop of whipped topping, and a stemmed maraschino cherry if desired.
Notes
- You can use the pineapple juice to help dissolve the pudding mix.
- Stir the ingredients gently so the pineapple pieces hold their shape.
- If you have the time, let the pistachio fruit salad chill in the refrigerator for a few hours so the flavors can come together.
Nutrition
Calories: 445kcal | Carbohydrates: 56g | Protein: 5g | Fat: 24g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 98mg | Potassium: 416mg | Fiber: 5g | Sugar: 48g | Vitamin A: 194IU | Vitamin C: 91mg | Calcium: 109mg | Iron: 1mg
