Ingredients
Equipment
Method
Preparation Steps
- In a large mixing bowl, blend the instant pistachio pudding mix with the undrained canned crushed pineapple for 2-3 minutes until thickened.
- Add the thawed Cool Whip to the pistachio-pineapple mixture and gently fold to maintain a smooth, creamy texture.
- Stir in the mini marshmallows and half of the chopped pecans or walnuts, ensuring even distribution while keeping the fluffy texture.
- Transfer the mixture to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, sprinkle remaining pecans or walnuts on top and add maraschino cherries for garnish.
Nutrition
Notes
Gentle folding is key to maintaining fluffiness. Toast nuts for added flavor, and allow enough chilling time for best results.
