Ingredients:

  • 20 oz crushed pineapple in 100% juice, undrained
  • 3.4 oz instant pistachio pudding mix
  • 8 oz whipped topping, thawed
  • 1.5 cups miniature marshmallows
  • 0.5 cup pecans, chopped and toasted
  • 8 maraschino cherries, patted dry

Instructions:

  1. In a large glass mixing bowl, combine the 20 oz of undrained crushed pineapple with the dry pistachio pudding mix. Stir for 2 minutes until the liquid transforms into a thick, vibrant green slurry.
  2. Gently fold in the thawed whipped topping using a cut and fold motion with a silicone spatula to maintain aeration. Once uniform, fold in the mini marshmallows and half of the toasted pecans.
  3. Cover the bowl tightly and refrigerate for at least 2 hours. This allows the starches to fully set and the marshmallows to soften into the fluff.
  4. Just before serving, stir briefly to redistribute juices. Garnish with the remaining toasted pecans and dried maraschino cherries.