Pistachio Pudding Salad
Recipe by Lynn Johnston - One of my childhood faves!!
- 1 (3 oz.) box pistachio pudding
- 1 (8 oz.) container Cool Whip thawed
- 1 (20 oz.) can crushed pineapple drained
- 1/2 c. pecans or walnuts (optional)
- 1 c. miniature marshmallows
- Whisk together the pistachio pudding mix, Cool Whip, and pineapple until well blended. Gently fold in nuts and marshmallows.
- Refrigerate for at least 1 hour.
- Cook's Note: Tastes best if made the day before.