Ingredients:

  • 1 package (3.4 oz / 96g) Instant Pistachio Pudding Mix
  • 1 can (20 oz / 567g) Crushed Pineapple in 100% Juice
  • 1.5 cups (75g) Miniature Marshmallows
  • 0.5 cup (60g) Chopped Pecans
  • 1 container (8 oz / 226g) Whipped Topping

Instructions:

  1. In a large mixing bowl, combine the entire can of crushed pineapple (including the juice) with the dry instant pistachio pudding mix. Stir until the powder is fully dissolved and the mixture thickens into a heavy paste.
  2. Add the mini marshmallows and chopped pecans to the pudding base. Stir thoroughly until every marshmallow is coated, which acts as a moisture barrier.
  3. Gently spoon the thawed whipped topping onto the mixture. Using a rubber spatula, perform a 'cut and fold' motion to incorporate the cream without deflating the air bubbles until no white streaks remain.
  4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the marshmallows to soften and the flavors to meld.