2pkgpistachio Jell-O instant pudding mix2 boxes of 3.4oz size
40ouncecans crushed pineapple in juicedo NOT drain (about two 20 oz cans)
8ouncetub Cool Whip OR homemade whipped topping
3-4cupsmini marshmallowsuse a 10 ounce bag of mini marshmallows for extra fluff if desired
¾cupchopped pecans
Maraschino cherries for toppingto taste
Instructions
In a large mixing bowl, combine the pistachio pudding mix with the juice from the crushed pineapple. Whisk it until fully incorporated and there is no more powder.
Fold in the Cool Whip or homemade whipped topping until just combined. Do not overmix.
Add the crushed pineapple, mini marshmallows, and chopped pecans. Fold it in gently with a rubber spatula until evenly distributed.
Cover and chill in the refrigerator for 4-6 hours, or overnight for a more flavorful salad. This will allow the marshmallows to soften and really soak in all of the flavors. Enjoy!
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. The juice from the fruit will continue to weep so you'll want to enjoy sooner than later for best results. Serving size is based on a total of 7 cups prepared divided into 14 half-cup servings.