Pistachio Pudding Fruit Salad

Name: Pistachio Pudding Fruit Salad
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 box (3.4 oz) (96 g) instant pistachio pudding mix, dry, do not prepare according to package; 1 can (20 oz) (567 g) crushed pineapple in juice, undrained, juice and fruit together; 1 container (8 oz) (227 g) frozen whipped topping, thawed in the refrigerator; 2 cups (100 g) mini marshmallows, fresh and soft; 1 cup (110 g) pecan halves, chopped into ¼-inch pieces first, then measured (1 cup chopped), toasted and cooled completely; 2 tablespoons (30 ml) whole milk, cold, only if the salad is too stiff after chilling (optional); 6 cherries (30 g) maraschino cherries, drained, patted dry and halved, for garnish (optional)

From the MyKitchenBank Kitchen

A creamy, pale-green classic potluck salad. Instant pistachio pudding mix is whisked straight into undrained crushed pineapple, then folded with whipped topping and mini marshmallows. Toasted pecans go in just before serving so they stay crunchy. No cooking beyond toasting the nuts, and only a little chilling time.

Prep: 12 min
Cook: 5 min
Wait: 2 hr 5 min
Total: 2 hr 22 min
Makes: About 6 cups (10 servings of about ⅔ cup)

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Ingredients

10 servings

1 box (3.4 oz) (96 g) instant pistachio pudding mix, dry, do not prepare according to package
1 can (20 oz) (567 g) crushed pineapple in juice, undrained, juice and fruit together
1 container (8 oz) (227 g) frozen whipped topping, thawed in the refrigerator
2 cups (100 g) mini marshmallows, fresh and soft
1 cup (110 g) pecan halves, chopped into ¼-inch pieces first, then measured (1 cup chopped), toasted and cooled completely
2 tablespoons (30 ml) whole milk, cold, only if the salad is too stiff after chilling (optional)
6 cherries (30 g) maraschino cherries, drained, patted dry and halved, for garnish (optional)

Equipment (7)

Large dry skillet (10-inch / 25 cm) for toasting pecans
Large mixing bowl (3-quart / 3 L)
Rubber spatula
Whisk
Measuring cups and spoons
Plate or small baking sheet for cooling nuts
Plastic wrap or a lid for the bowl

Steps

Before you start

Thaw the frozen whipped topping in the refrigerator overnight, or for about 4 hours, until soft and spreadable. Do not microwave it.
Use INSTANT pistachio pudding mix, not the cook-and-serve kind. It thickens the pineapple juice without heat.
Do not drain the pineapple. Its juice dissolves and sets the pudding mix. Brands vary in how much juice they hold, so aim for a thick but spoonable texture, like soft frosting. This is a sweet, rich salad.
Plan for about 2 hours and 20 minutes in all. The pecans cool while you mix the pudding, and they are added at the end, so the nuts never sit in the salad.

1
Toast the pecans
- Chop the pecan halves into ¼-inch pieces, then measure 1 cup (110 g).
- Set a dry 10-inch (25 cm) skillet over medium-low heat.
- Add the chopped pecans and cook, stirring often, for 4 to 5 minutes.
- Tip them onto a plate in a single layer right away and leave them to cool while you make the salad.
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Ready when: Fragrant and a shade darker, with no dark brown spots
Tip: Nuts burn fast once they smell toasty. Move them out of the hot pan immediately.
2
Dissolve pudding mix
- Pour the undrained crushed pineapple into a large bowl.
- Sprinkle the dry pudding mix over the top and whisk for 2 minutes, until no dry lumps remain.
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Ready when: Thick, smooth, speckle-free green mixture
Tip: Whisk thoroughly now. Pockets of dry mix are hard to fix once the topping is added.
3
Let pudding set
- Let the bowl sit on the counter for 5 minutes so the mix starts thickening the juice.
- It should look like a thick but spoonable paste.
- Brands of pineapple vary in juice, so this is the texture to aim for.
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Ready when: Mixture holds a spoon trail briefly
4
Fold in topping
- Add the thawed whipped topping.
- Use a rubber spatula to fold by cutting down through the middle, sweeping along the bottom and lifting over, turning the bowl as you go, for about 1 minute.
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Ready when: Uniform pale green, light and fluffy with no white streaks
Tip: Fold gently rather than stirring hard, which deflates the topping and makes the salad runny.
5
Add marshmallows
- Sprinkle in the mini marshmallows and fold for about 30 seconds, until evenly distributed.
- Do not add the pecans yet.
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Ready when: Marshmallows evenly dispersed throughout
6
Chill the salad
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or up to 24 hours.
- The salad firms up and the marshmallows soften.
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Ready when: Thick and scoopable, holding its shape on a spoon
Tip: If it still seems loose after 2 hours, chill another 30 minutes.
7
Fold in pecans and serve
- Make sure the pecans are completely cool.
- Give the salad a gentle stir.
- If it is stiff, fold in the milk, 1 tablespoon at a time, until thick but spoonable.
- Fold in ¾ cup (about 80 g) of the pecans.
- Scatter the remaining pecans over the top and add the halved cherries, if using.
- Serve cold in about ⅔-cup portions.
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Ready when: Cold, creamy and evenly green with a crunchy nutty topping
Tip: Pat cherries dry first so their red color doesn't bleed into the salad.

Good to know

Tips

Do not drain the pineapple. Draining leaves too little liquid for the mix to dissolve and the salad will be stiff and dry.
Texture varies by pineapple brand. Aim for thick but spoonable. Chill longer if loose, or stir in a spoonful of milk if stiff.
Use instant pudding only. Cook-and-serve mix will not dissolve properly without heat and will taste chalky.
Fold, don't stir, once the whipped topping goes in to keep the salad light and airy. Use canned pineapple only, because fresh pineapple's enzymes break down dairy.

Make ahead

Make the salad through the marshmallow step up to 24 hours ahead and keep it covered in the refrigerator. Toast the pecans the same day (or up to 2 days ahead, stored airtight at room temperature). Fold them in just before serving.

Storage & reheating

Refrigerate in an airtight container for up to 3 days; the marshmallows soften and the pecans lose crunch over time. Do not leave at room temperature for more than 2 hours. Freezing is not recommended because the texture turns watery and grainy. Serve cold, straight from the fridge, after a gentle stir.

Substitutions

pecan halves → chopped walnuts or unsalted pistachios. Use the same amount and toast the same way. Use unsalted pistachios, since salted ones make the salad taste slightly savory.
frozen whipped topping → stabilized homemade whipped cream. Whip 1 cup (240 ml) cold heavy cream with 2 tablespoons powdered sugar to stiff peaks. The salad is best eaten within 24 hours.
mini marshmallows → well-drained mandarin oranges. Replace only 1 cup (50 g) of the marshmallows with ½ cup (about 85 g) mandarin segments, drained well and patted dry on paper towels. Fold in gently. More than this adds water and thins the salad.
crushed pineapple in juice → pineapple tidbits with juice, finely chopped. Chop into small pieces so each spoonful is evenly mixed. Keep all the juice.