Description
This Pistachio Salad is a delightful, creamy no-cook dessert salad featuring instant pistachio pudding, fluffy whipped topping, sweet miniature marshmallows, and pineapple tidbits. Chilled to perfection and garnished with crunchy pistachios or walnuts, it makes a refreshing and colorful dish perfect for potlucks, picnics, or holiday gatherings.
Ingredients
Scale
Salad Base
- 1 carton (16 ounces) whipped topping
- 1 package (3.4 ounces) instant pistachio pudding mix
- 6 to 7 drops green food coloring (optional)
Mix-ins
- 3 cups miniature marshmallows
- 1 can (20 ounces) pineapple tidbits, undrained
Garnish
- 1/2 cup chopped pistachios or walnuts
- Additional whipped topping (optional, for garnish)
Instructions
- Combine the base ingredients: In a large bowl, mix the entire carton of whipped topping with the package of instant pistachio pudding mix. If desired, add 6 to 7 drops of green food coloring to enhance the color. Gently fold the ingredients together until smooth and fully incorporated.
- Add the mix-ins: Carefully fold in the miniature marshmallows and the entire can of pineapple tidbits with their juice. Mix gently to combine everything evenly without crushing the pineapple pieces.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the mixture for at least 2 hours. Chilling allows the pudding to set and the flavors to meld beautifully.
- Serve and garnish: Before serving, stir the salad lightly. Top it with additional whipped topping if desired, then sprinkle with chopped pistachios or walnuts for a crunchy texture and nutty flavor.
Notes
- For best results, use well-chilled whipped topping and pineapple.
- The green food coloring is optional but enhances the pistachio appearance.
- Allowing the salad to chill overnight intensifies flavors.
- Storage: Keep the salad covered and refrigerated; consume within 2 days for freshness.
- You can substitute walnuts with pecans for a different nutty twist.
