- 1 box of pistachio pudding
- 20 oz can undrained pineapple
- 2 cups of mini marshmallows
- 1/2 cup chopped pecans
- 1 container of thawed cool whip
- (8 oz)
Start by mixing together the dry pudding mix, crushed pineapple, mini marshmallows, and chopped pecans. Next, fold in the thawed Cool Whip until well combined. Chill until serving time.
This recipe can easily be doubled for a large family dinner. You can serve this as a dessert component but I place it on the table with the main dishes. It is always a hit.
You can serve this in a large bowl or if using it for dessert individual servings in clear glass mugs or clear cappuccino cups decorated with a maraschino cherry makes a nice presentation.
PS this dessert is sometimes referred to as “Watergate Salad” because Jello came out with the pistachio pudding flavor that same year (1976)