This pistachio pudding salad is a HUGE family favorite dish, especially during the holidays. Light, fluffy, and creamy this pistachio-flavored goodness pairs so well with other favorite holiday dishes.
Jump to Recipe
Hello Friends!
Today I’m excited to share with you a family favorite recipe that we make especially during the holidays.
Can you believe it’s time to start talking about Holiday foods?
I know it’s still technically October. But I wanted to get a head start on the holiday dishes because Thanksgiving is early this year and I have a lot to share with you, my friends.
I laugh that this is filed under “fruit salad” because there is very little fruit involved. Just a can of crushed pineapple actually. Don’t you love how some salads are actually just an excuse to be able to eat two desserts? Yeah this is definitely one of those kinds of salads. But it doesn’t mean that I’m going to love it any less.
I actually first encountered this recipe when my husband and I went to his family’s home for Thanksgiving the first year we were married. It is their tradition to serve this pistachio pudding at Thanksgiving and Christmas with their holiday meal. And oh boy I fell in love with it.
This pistachio pudding is one of our holiday side dish favorites
They always double or triple the recipe so there is plenty of leftovers. And leftovers are definitely a really good thing when it comes to this dish.
I think I’ve mentioned before that I have texture issues with food. Don’t ask me why. I was born with it. Haha. The texture of coconut is one of those foods that has always bothered me. Having said that, I do like this salad and yes it has coconut in it. Now I’ll down this salad either way, no question. But I’ve noticed that I do enjoy this salad better with right around a half of a cup of coconut. The original recipe calls for a full cup so feel free to adjust the amount depending on your liking.
This recipe comes together very quickly; in just a few minutes actually. But if you want to put it together early (because we all know that saving even a few minutes during holiday meal prep is HUGE), it works well to make ahead.
Yes this pistachio pudding definitely carries a sentimental food traditional position on our family’s holiday meal table. Thankfully it’s one we actually enjoy eating too.
I’ve actually taken the approach of kicking off those dishes that hold sentimental positions that nobody really likes from our holiday meal plans. No point in cooking a holiday feast only for it to go to the chickens, right?
But there’s just something missing when there’s turkey and gravy and mashed potatoes but no pistachio pudding salad.
It just belongs.
And no matter if it’s a doubled or a tripled batch, it’s always the first thing gone from the leftover table. Oh yes, my friends, many a tear has been shed over not having the last spoonful of the pistachio pudding salad.
What about you? What holiday foods are must-haves for your family?
Pistachio Pudding Salad
This pistachio pudding salad is a HUGE family favorite dish, especially during the holidays. Light, fluffy, and creamy this pistachio-flavored goodness pairs so well with other favorite holiday dishes.
Ingredients
- 1 20-ounce can crushed pineapple drained
- 1 3.4-ounce box instant pistachio pudding mix see note
- ⅓ cup powdered sugar
- 1 cup mini marshmallows
- ½ to 1 cup shredded sweetened coconut see note
- 2 cups heavy whipping cream
Instructions
-
In a small bowl, combine crushed, drained pineapple, dry instant pistachio pudding mix, and powdered sugar. Stir well. Add in marshmallows and coconut and stir to combine.
-
In a separate medium mixing bowl, add heavy whipping cream and beat with a mixer until soft peaks form. Gently stir in pistachio salad mix until well combined. Add additional powdered sugar, to taste if desired.
-
Chill in refrigerator at least 30 minutes or until ready to serve. Best if served within 24 to 36 hours, but leftovers will keep in the refrigerator for up to three days.
Recipe Notes
1. I prefer the Jell-O brand of instant pistachio pudding.
2. I enjoy this salad better with right around ½ cup of coconut. I notice that I start to get coconut texture issues when more is added, but if you’re not bothered by the texture of coconut, feel free to add up to 1 cup.
3. I have also made this salad using a combination of heavy whipping cream and Cool Whip. Since the Cool Whip is already sweetened, keep in mind that you will need less powdered sugar if you go this route so wait and add it at the end, after tasting.
Recipe Source: Heather @ The Cook’s Treat, adapted from a recipe shared with me by my Mother-in-law Jenny.
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
