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
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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.
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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.
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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.