The Retro Pistachio Fluff That Never Goes Out of Style
Why This 1970s Classic Endures
💚 5-minute prep with no cooking required
🌰 Pistachio pudding gives it that iconic hue
🍍 Crunchy pecans and juicy pineapple bits
🥛 Creamy dreamy texture kids and adults love
Ingredients
(Serves 8-10)
Main Components
1 (3.4 oz) box instant pistachio pudding mix
1 (20 oz) can crushed pineapple (undrained)
1 cup mini marshmallows
½ cup chopped pecans
1½ cups whipped topping (like Cool Whip)
Optional Add-Ins:
½ cup shredded coconut
1 cup mandarin oranges (drained)
Maraschino cherries for garnish
Step-by-Step Instructions
1. The One-Bowl Wonder
- In large bowl, whisk pudding mix with undrained pineapple (juice replaces the milk!).
- Fold in marshmallows and pecans.
- Gently stir in whipped topping until fully combined.
2. Chill & Serve
- Refrigerate at least 2 hours (overnight is better!).
- Garnish with extra pecans or cherries if desired.
Pro Tips
🌰 Toast your pecans for deeper flavor (350°F for 5 minutes)
🍍 Drain 1 tbsp pineapple juice if you prefer thicker texture
🚫 No Cool Whip? Use 1 cup heavy cream whipped with 1 tbsp sugar
Serving Suggestions
🍗 Perfect potluck side for ham or turkey dinners
🍹 Serve in martini glasses for a retro-chic presentation
🎄 Holiday favorite at Easter and Christmas
“The salad that’s really dessert—and we’re not mad about it!” ✨
Storage: Keeps covered in fridge for 3 days (marshmallows soften over time).