Ingredients

The following ingredients have 4 Servings
  • 20 oz can crushed pineapple in juice
  • 3.4 oz box instant pistachio pudding
  • 2 ½ cups mini marshmallows
  • 1 cup pecans (chopped into small pieces)
  • ½ cup shredded sweetened coconut
  • 8 ounces Cool Whip (thawed)
  • Cool Whip
  • maraschino cherries (drained)
  • chopped pecans

Instruction

  • Place a medium fine mesh strainer over a large measuring cup. Drain the pineapple and reserve the crushed pineapple in the strainer until ready to use.
  • In a large bowl add the pudding mix.
  • Stir in the pineapple juice until combined.
  • Add the crushed pineapple, marshmallows, pecans, and coconut.
  • Mix until combined and all of the marshmallows are coated in the pudding mixture.
  • Fold in the Cool Whip.
  • Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours and up to 2 days.
  • Spoon the salad into serving dishes and garnish with cool whip, maraschino cherries, and pecans.