40ounce crushed pineapple in juice - (2) cans, do NOT drain
8ounceCool Whip OR homemade whipped topping - tub
3-4cupsmini marshmallows - use a 10 ounce bag of mini marshmallows for extra fluff if desired
¾cupchopped pecans
Maraschino cherries for topping
Instructions
In a large mixing bowl, mix the pistachio pudding mix with the juice from the crushed pineapple. Whisk it until there is no more clumps of powder remain.
Next using a rubber spatula gently fold in the Cool Whip or homemade whipped cream until combined. Do not overmix, as doing so will make the consistency denser than it should be.
Then to the pudding and whipped cream mixture add the crushed pineapple, mini marshmallows, and chopped pecans; fold carefully until combined.
Cover and chill in the refrigerator for 4-6 hours, or overnight for a more flavorful salad. This will allow the marshmallows to soften and really soak up more flavor.
Notes
Don't Over Mix: When you are folding the whipped cream into the pudding mix, it is crucial that you fold gently and don't over mix as it will cause this pistachio fluff to loss some of its airiness, resulting in a heavier and denser pistachio salad.
Homemade Whipped Cream: Homemade whipped cream is so easy to make and uses minimal ingredients, if you could like swap the cool whip and make your own whipped cream in place, use this recipe.