Step 1: Mix the Pistachio Pudding & Pineapple

In a large bowl, stir together the pistachio pudding mix and the entire can of crushed pineapple (juice included).

• Why this matters: The pineapple juice helps dissolve the pudding powder, giving you that creamy texture without extra milk.
• Pro Tip: Stir gently but thoroughly to avoid lumps.

Step 2: Add Marshmallows and Nuts

Toss in mini marshmallows and chopped nuts, stirring until evenly distributed.

• Texture Tip: Let it sit for 2 minutes before moving on—this gives the marshmallows time to start soaking up some flavor.

Step 3: Fold in Whipped Topping

Gently fold in the whipped topping using a spatula. Don’t stir too vigorously—you want to keep it fluffy!

• Optional Boost: For a tangy twist, mix in 1/2 cup of vanilla Greek yogurt here.

Step 4: Chill for at Least an Hour

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight if you want peak flavor.

• Why it matters: Chilling allows all the ingredients to meld, and the marshmallows soften into pillowy bites.

Step 5: Garnish and Serve

Just before serving, top with maraschino cherries, extra nuts, or a sprig of mint.

• Presentation Tip: Serve it in a vintage-style glass bowl or small dessert cups for an Instagram-worthy finish.