3/4cupchopped pecans, walnuts or pistachiostoasted and divided
120 ozcan crushed pineapple, with juice
13.4 ozbox instant pistachio pudding mix
1 1/2cupsminiature marshmallows
18 ozcontainer whipped topping, thawedplus additional for garnishing, if desired
Instructions
Preheat the oven to 350°F. Spread nuts in a single layer on a baking sheet. Toast in the oven for 6-8 minutes. Set aside to cool.
In a medium size mixing bowl, using a large spatula, mix together pineapple and pistachio pudding mix. Stir until the pudding mix is completely dissolved.
Stir in marshmallows, ½ cup chopped nuts and container of whipped topping. Gently fold by hand until fully combined.
Cover and chill for at least 4 hours.
Serve with a dollop of whipped cream garnished with reserved 1/4 cup nuts.