Description
This Pistachio Salad is a delightfully creamy and sweet dessert salad featuring whipped topping combined with instant pistachio pudding, miniature marshmallows, and pineapple tidbits. Topped with crunchy chopped pistachios or walnuts, it is a refreshing, easy-to-make treat perfect for potlucks, holiday gatherings, or any occasion requiring a light and flavorful dessert.
Ingredients
Scale
Main Ingredients
- 1 carton (16 ounces) whipped topping
- 1 package (3.4 ounces) instant pistachio pudding mix
- 6 to 7 drops green food coloring (optional)
- 3 cups miniature marshmallows
- 1 can (20 ounces) pineapple tidbits, undrained
- 1/2 cup chopped pistachios or walnuts
- Additional whipped topping (optional, for topping)
Instructions
- Combine Ingredients: In a large mixing bowl, combine the 16 ounces of whipped topping with the 3.4-ounce package of instant pistachio pudding mix. If desired, add 6 to 7 drops of green food coloring to enhance the salad’s vibrant color. Gently fold the mixture until smooth and evenly colored.
- Add Mix-ins: Fold in the 3 cups of miniature marshmallows along with the entire can (20 ounces) of undrained pineapple tidbits. Be sure to mix gently to keep the marshmallows intact and evenly distribute the pineapple.
- Chill the Salad: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours. Chilling allows the pudding to set and the flavors to meld, ensuring a creamy, delightful texture.
- Serve and Garnish: Just before serving, give the salad a light stir, if desired. Optionally, top with additional whipped topping for extra creaminess, and sprinkle the 1/2 cup of chopped pistachios or walnuts on top to add a pleasant crunch and nutty flavor.
Notes
- For best texture, do not substitute the instant pudding mix with a cook-and-serve version.
- You can use either pistachios or walnuts for garnish depending on preference or availability.
- The green food coloring is optional but gives the salad an attractive pistachio-green color.
- Refrigerate the salad for at least 2 hours or overnight for optimal flavor.
- This salad keeps well in the refrigerator for up to 2 days but is best served fresh.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 190
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
