This pistachio fruit salad recipe combines the rich flavor of pistachio pudding with Cool Whip and a mix of fruits, creating a refreshing and colorful dessert (or side) that's perfect for any occasion.
120-ounce candiced or crushed pineapple in juice (not syrup)
1cupminiature marshmallows
115-ounce canunsweetened fruit cocktaildrained (optional)
½cupchopped maraschino cherriesplus more for garnish
½cupchopped, lightly salted pistachiosplus more for garnish
18-ounce containerCool whipthawed
Instructions
In a large bowl, combine 1 can undrained diced pineapple with the dry pistachio pudding mix. Stir until smooth and creamy.
Mix in 1 can unsweetened fruit cocktail (if using), 1 cup miniature mini marshmallows, ½ cup chopped maraschino cherries, and ½ cup chopped pistachios.
Fold in 1 container of Cool whip until completely combined.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours and up to 3 days.
Before serving, garnish with chopped pistachios and a cherry.
Notes
This dessert tastes much better if made at least a day ahead of time. This allows the flavors to combine and gives the marshmallows time to soften.
Substitutions:
Substitute walnuts or pecans for the pistachios if desired.
Unsalted nuts will work, but I find the added salt cuts down on the sweetness of the dessert.
Omit the fruit cocktail, or replace with canned mandarin oranges or fresh fruit if desired.