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Vibrant pistachio fluff salad with cherries, marshmallows, and chopped pistachios in a glass dish on a golden plate.

Easy Pistachio Fluff Salad

A creamy, no-bake dessert made with pistachio pudding, crushed pineapple, whipped topping, and marshmallows. This retro treat is festive, fluffy, and always a crowd-pleaser—perfect for holidays, potlucks, and family gatherings.
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Course: Dessert, Side Dish
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boxes JELL-O Instant Pistachio pudding mix (3.4 ounce each)
  • 1 can crushed pineapple (20 ounce, undrained)
  • 16 ounce Cool Whip, thawed
  • 1 bag mini marshmallows (10 ounce)
  • Maraschino cherries, for garnish

Equipment

  • Large mixing bowl For mixing all ingredients
  • Rubber Spatula or Wooden Spoon To gently fold ingredients
  • Serving dish or trifle bowl To present the dessert
  • Measuring Cups and Spoons To measure ingredients accurately

Method
 

  1. Lay out all ingredients and ensure Cool Whip is fully thawed. Open the can of crushed pineapple — do not drain yet.
  2. In a large bowl, combine both boxes of pistachio pudding mix with the entire can of crushed pineapple, including juice.
  3. Stir thoroughly until the pudding is fully dissolved and the mixture starts to thicken.
  4. Fold in the thawed Cool Whip gently with a spatula, preserving the fluffy texture.
  5. Add mini marshmallows and fold gently until evenly combined.
  6. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours.
  7. For best results, chill overnight for maximum flavor and fluffiness.
  8. Before serving, garnish with maraschino cherries. Serve chilled.

Notes

For best results, chill the salad overnight. Avoid fresh pineapple, as it contains enzymes that prevent the pudding from setting. To reduce sweetness, use fewer marshmallows or swap Cool Whip for unsweetened whipped cream.