Ingredients:

  • 1 package (3.4 oz) Instant Pistachio Pudding Mix (Dry)
  • 1 can (20 oz) Crushed Pineapple in 100% Juice
  • 1 container (8 oz) Whipped Topping (thawed)
  • 1.5 cups Miniature Marshmallows
  • 0.5 cup Chopped Pecans (toasted)

Instructions:

  1. In a large non-reactive mixing bowl, combine the dry pistachio pudding mix and the entire can of crushed pineapple with its juice. Whisk vigorously for 2 minutes until thickened and let sit for 3 minutes to bloom the starch.
  2. Using a wide silicone spatula, gently fold the thawed whipped topping into the pistachio base using an under-and-over motion until no white streaks remain.
  3. Gently fold in the miniature marshmallows and toasted chopped pecans until evenly distributed.
  4. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the marshmallows to soften and the flavors to meld.