Ingredients
- 1 (3.4 ounce) box instant pistachio pudding mix
- 1 (20 ounce) can crushed pineapple in juice, NOT drained
- 1 cup mini marshmallows
- 1/2 cup chopped pecans or walnuts
- 1 (8 ounce) container frozen whipped topping (like Cool Whip), thawed
- Optional for garnish: additional chopped nuts or maraschino cherries
Equipment Needed
- Large mixing bowl
- Electric hand mixer or sturdy whisk
- Rubber spatula
- Can opener
- Serving bowl
Step-by-Step Instructions
The magic of this salad is in its effortless assembly. I start by dumping the entire box of instant pistachio pudding mix into my large mixing bowl. The vibrant green powder smells sweet and faintly of almond, which is the signature flavor of pistachio pudding. To this, I add the secret weapon: the entire can of crushed pineapple, including all of its juice. Do not drain the pineapple! I learned this the hard way when I once drained it, thinking it would be too wet. The salad was stiff, dry, and the pudding powder couldn’t fully hydrate and work its magic. The juice is absolutely essential.
Now, I take my electric hand mixer and beat the pudding mix and the undrained pineapple together on medium speed for a full minute. This is the only “work” required. As I beat, the mixture transforms from a separated, grainy mess into a smooth, thick, and beautifully green cream. The acid in the pineapple juice activates the pudding mix, causing it to thicken right in the bowl. I stop and scrape down the sides with my spatula to make sure everything is incorporated. The color deepens, and the texture becomes like a lush, tropical paste.(See the next page below to continue steps…)