Ingredients
Scale
- 1 package instant pistachio pudding mix
- 2 cups mini marshmallows
- 1 cup chopped pineapple, drained
- 1 cup whipped topping
- 1/2 cup chopped pistachios
Instructions
- In a large bowl, mix the instant pistachio pudding with 2 cups of cold milk until well combined.
- Fold in the mini marshmallows, drained pineapple, and whipped topping until everything is evenly incorporated.
- Gently stir in the chopped pistachios.
- Refrigerate for at least 2 hours before serving.
Notes
- This salad can be made a day in advance for better flavor.
- Adjust the sweetness by adding more or less pudding mix.
- Prep Time: 10 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: Pistachio Fluff Salad, Dessert Salad, Salad Recipe