Ingredients:

  • 1 package (3.4 oz / 96g) instant pistachio pudding mix
  • 1 can (20 oz / 567g) crushed pineapple, undrained
  • 1 container (8 oz / 227g) whipped topping, thawed
  • 1 cup (140g) mini marshmallows
  • 1/2 cup (60g) chopped pecans

Instructions:

  1. In a large mixing bowl, combine the dry pistachio pudding mix and the entire can of crushed pineapple including the juice. Stir until the powder is fully dissolved and the mixture is a uniform green.
  2. Using a rubber spatula, gently fold in the whipped topping using a cut and fold motion until no white streaks remain.
  3. Gently stir in the mini marshmallows and chopped pecans.
  4. Transfer the mixture into a 9x13 inch glass baking dish or chilled serving bowl. Cover and refrigerate for at least 1 hour before serving.