Pistachio Mallow Salad

Ingredients: – 1 package (3.4 ounces) instant pistachio pudding mix – 1 can (20 ounces) crushed pineapple, undrained – 2 cups miniature marshmallows – 1 cup chopped nuts (such as pecans or walnuts) – 1 container (8 ounces) frozen whipped topping, thawed

Instructions: 1. In a large mixing bowl, combine the instant pistachio pudding mix and crushed pineapple (with its juice). Mix until well combined.

Add the miniature marshmallows and chopped nuts to the pudding mixture. Stir until evenly distributed.

1. Gently fold in the thawed whipped topping until the ingredients are well combined. 2. Refrigerate the salad for at least 1-2 hours before serving. This allows the flavors to meld and the salad to set.

Before serving, you can garnish the salad with additional chopped nuts or a sprinkle of crushed pistachios for added texture.

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