Whisk together the juice from the canned pineapple and the pistachio pudding in a large bowl until creamy.
2 (20) oz cans crushed pineapple in juice, 2 (3.4) oz pistachio instant pudding mix
Use a rubber spatula to gently fold the cool whip into the pistachio mix.
8 oz tub Cool Whip
Gently fold in the crushed pineapple, mini marshmallows, and chopped pistachios.
2 (20) oz cans crushed pineapple in juice, 3-4 cups mini marshmallows, 3/4 cup chopped pistachios
Refrigerated for 4-6 hours then serve with a maraschino cherry on top!
Maraschino cherries for topping
Notes
Mixing the canned pineapple juice with the pudding ensures that there are no lumps in the final dish. You can do this by hand with a whisk or with a hand mixer.Don’t skip the chilling time, this makes sure the flavors blend together and the marshmallows have time to soften. The pistachios will still be crunchy, but you can add them in right before you serve it if you want them to be extra crunchy since a little crunch is the best thing in a creamy salad like this!Store the salad in an airtight container for up to four days. After that, the fruit juices make the dish soggy.