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Pistachio Fluff
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Pistachio Fluff

Course Dessert, Salad
Cuisine American, Southern
Keyword pistachio-fluff-recipe, pistachios, watergate-salad-recipe
Prep Time 5 minutes
Chill time 4 hours
Total Time 4 hours 5 minutes
Servings 8 servings
Calories 224kcal

Ingredients

  • 3/4 cup chopped pecans, walnuts or pistachios toasted and divided
  • 1 20 oz can crushed pineapple, with juice
  • 1 3.4 oz box instant pistachio pudding mix
  • 1 1/2 cups miniature marshmallows
  • 1 8 oz container whipped topping, thawed plus 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.

Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 26g | Protein: 1g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 183mg | Potassium: 43mg | Fiber: 1g | Sugar: 17g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg