Ingredients
Salad Ingredients
- 3.4 ounces instant Pistachio pudding mix
- 20 ounces canned pineapple chunks with juice
- 1/4 cup Maraschino cherries, drained
- 2 1/2 cups mini marshmallows
- 1/2 cup chopped walnuts
- 4 ounces Cool Whip, thawed
- Maraschino cherries, for garnish
- Chopped pistachios, for garnish
Instructions
- Combine pudding and pineapple: In a large mixing bowl, whisk together the instant pistachio pudding mix and canned pineapple chunks along with the juice until fully combined and smooth.
- Add mix-ins: Gently stir in the drained maraschino cherries, chopped walnuts, and mini marshmallows to the pudding and pineapple mixture.
- Fold in Cool Whip: Carefully fold in the thawed Cool Whip to maintain the fluffy texture and blend all ingredients evenly.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours to allow flavors to meld and the salad to set properly.
- Garnish and serve: Before serving, top the salad with extra maraschino cherries and a sprinkle of chopped pistachios for a decorative and flavorful finish.
Notes
- Use thawed Cool Whip for the best texture; avoid adding frozen topping directly.
- For added texture, you can toast the walnuts lightly before adding.
- This salad can be prepared a day in advance and refrigerated, which enhances the flavor.
- For a nut-free version, omit the walnuts and substitute with sunflower seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert Salad
- Method: No-Cook
- Cuisine: American
