This easy salad takes just 10 minutes to make!
- 1 (20 oz) can pineapple chunks
- 1 cup chopped walnuts
- 1 cup miniature marshmallows
- 1 (3.4 oz) box Jell-o pistachio pudding
- 1 (8 oz) container whipped topping (like Cool-Whip)
Drain the pineapple chunks in a colander. Reserve juice for another use.
Put the whipped topping and pistachio pudding mix in a large bowl. Use a spatula to gently fold the pudding mix into the whipped topping.
Gently stir in the pineapple chunks, chopped walnuts, and miniature marshmallows.
Transfer to a serving bowl and serve immediately, or refrigerate until ready to serve.
Do not substitute whipped cream for the whipped topping. It will not be able to hold all of the other ingredients without deflating.
You can use regular 10 regular marshmallows instead of mini marshmallows. Cut them into quarters with kitchen shears before adding to the salad.
You can use the reserved pineapple juice in a fruit salad or a smoothie. Or toss it with sliced apples to prevent them from turning brown.
Serving: 1/8 of the recipeCalories: 260kcalCarbohydrates: 21gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 54mgFiber: 2gSugar: 16g