Here’s a throw-back to the era when we made a lot of “salads” that were really desserts! Always a hit at a potluck gathering.
1 3.4-oz. box instant pistachio pudding
1 20-oz. can crushed pineapple with juice
1 8-oz. tub of whipped topping, thawed
2 cups miniature marshmallows
¾ cup coarsely chopped pecans (optional)
In a large bowl, combine the pudding mix and the pineapple, stirring until the pudding is dissolved. Add the whipped topping, then fold in the marshmallows and pecans, if using them. Pour into a serving bowl. Cover and chill 3-4 hours or overnight.
Kitchen Hint: for more fun and flavor, use multi-colored fruit-flavored mini marshmallows!