Ingredients:
– 20 ounces crushed pineapple, packed in juice, do not drain
– 2 (3.4 ounce) boxes instant pistachio pudding mix
– 8 ounces non-dairy whipped topping
– 2 cups mini marshmallows
– 1 cup pistachios, chopped
Instructions:
1. Place pineapple and juice into a large bowl. Stir in pistachio pudding mix and stir until juice starts to thicken.
2. Fold in whipped topping and marshmallows until evenly distributed. Fold in pistachios.
3. Cover and refrigerate for at least 1 hour to allow pudding mix to completely dissolve.
4. Fluff with a spoon and garnish with additional pistachios before serving. Store leftovers in a tightly covered container in refrigerator for up to 2 days.
Quick Tips:
– Can be made up to 24 hours in advance for best flavor development.
– Naturally gluten-free as long as your pudding mix is certified.
– For extra nuttiness, toast the pistachios in a dry skillet before adding to the mixture.
– Substitute fresh whipped cream for the non-dairy topping for a more luxurious version.
Servings: 12
Prep Time: 10 Minutes
Total Time: 10 Minutes
Calories: 201 per serving