Pistachio Jello Salad is full of cool whip, the nutty goodness of pistachio pudding, and a tangy twist of crushed pineapple. Such a fun dessert that is easy to make.
In a medium sized mixing bowl, whisk together the pudding mix and crushed pineapples until the pudding mix is completely dissolved.
Once the pudding mix and pineapple is homogenous, fold in the marshmallows, cool whip, and chopped pistachios.
Allow the pudding mixture to chill in the fridge for 10 minutes covered with plastic wrap.
Top with whipped cream and maraschino cherries. Serve and enjoy!
Notes
For more pistachio flavor, you can use 1 ½ packets of pistachio pudding mix. This will also give you a slightly greener pudding.
It is important to make sure that your cool whip is thawed before folding it into the “salad”. If it is still frozen, it will remain clumpy and will not incorporate very well.
You can store your leftover salad in the fridge covered with plastic wrap for up to 4 days.
Make sure you drain the pineapple as much as possible. If the fruit is not drained, it will add too much liquid to the salad, leaving you with a runny end product that is hard to serve.