Ingredients
- 1 package instant pistachio pudding mix (3.4 ounces)
- 1 can crushed pineapple with juice (20 ounces) undrained
- 1 1/2 cups miniature marshmallows
- 3/4 cup chopped pecans
- 8 ounces frozen whipped topping thawed
- Maraschino cherries for garnish
Instructions
- In a mixing bowl, stir together the pistachio pudding mix, crushed pineapple with its juice, miniature marshmallows, and chopped pecans.
- Gently fold in the whipped topping until the mixture is smooth and evenly combined.
- Cover the bowl and refrigerate for at least 1 hour until the salad is set before serving. Garnish with cherries and extra nuts as desired.
