Description
A creamy, nutty, and fruity retro dessert made with pistachio pudding, whipped topping, and mini marshmallows. Fluffy, quick to make, and a guaranteed crowd favorite.
Ingredients
Scale
- 3.4 ounces instant pistachio pudding mix
- 1 can (20 ounces) crushed pineapple, well-drained
- 2 cups miniature marshmallows
- 1 container (8 ounces) whipped topping, thawed
- 1/2 cup chopped pistachios
- 1/4 cup chopped pecans (optional)
Instructions
- In a large mixing bowl, combine the instant pistachio pudding mix with the drained crushed pineapple. Stir until well mixed.
- Fold in the whipped topping gently until fully incorporated.
- Add the miniature marshmallows, chopped pistachios, and pecans (if using). Fold gently to combine.
- Cover and refrigerate the salad for at least 4 hours to chill and firm up.
- Before serving, give the salad a gentle fluff and top with extra chopped nuts if desired.
Notes
- Be sure to drain the pineapple thoroughly to prevent a watery salad.
- Toasting the nuts adds an extra layer of flavor and crunch.
- Letting the salad chill overnight improves the texture and flavor blend.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 21g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: watergate salad, pistachio salad, no-bake dessert, retro recipe, potluck dish