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Close-up of a vibrant green pistachio salad with whipped cream, mini marshmallows, and chopped pistachios in an elegant white bowl.

A retro no-bake dessert made with pistachio pudding, crushed pineapple, Cool Whip, and marshmallows. Creamy, fluffy, and always a crowd favorite at potlucks and family dinners.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3.4 oz instant pistachio pudding mix
  • 20 oz can crushed pineapple, undrained
  • 1 cup miniature marshmallows
  • 1/2 cup chopped nuts (pistachios, walnuts, or pecans)
  • 8 oz Cool Whip, thawed (lite or regular)

Equipment

  • Large mixing bowl For combining all ingredients
  • Rubber spatula or spoon For folding whipped topping gently
  • Serving bowl or trifle dish Optional, for presentation

Method
 

  1. In a large mixing bowl, combine the pistachio pudding mix, undrained crushed pineapple, and miniature marshmallows.
  2. Stir the ingredients until the pudding powder begins to dissolve and coats the marshmallows and pineapple evenly.
  3. Add the chopped nuts and stir until evenly distributed throughout the mixture.
  4. Gently fold in the thawed Cool Whip using a spatula. Mix until fully combined and the salad turns a uniform pale green.
  5. Cover the bowl and refrigerate for at least 2 hours, or overnight if possible, to allow the salad to set and chill.
  6. Before serving, garnish with extra chopped nuts or whipped cream, if desired.

Notes

Use crushed canned pineapple with juice — do not drain. Toast nuts for enhanced flavor. Gently fold in whipped topping to maintain a fluffy texture. Chill for at least 2 hours for best consistency. For a thicker result, drain part of the pineapple juice. Sugar-free or full-fat versions can be used based on preference.