This ambrosia salad is made with pistachio pudding.
Prep Time: 10 minutes
Ingredients:
- 1 small package Pistachio Pudding
- 1 (16-ounce) can Chunky Pineapple
- 1 (8-ounce) can Crushed Pineapple
- 1 cup Shredded Coconut
- 1 cup Chopped Walnuts or Pecans
- 12 to 16 ounce Whipped Topping (thawed)
- 1 cup mini marshmallows
Preparation:
Mix both cans of pineapple with the juice and sprinkle pudding on the top of it. Let mixture sit for about 3 minutes, then carefully mix in nuts and coconut. Blend. Slowly fold in whipped topping and marshmallows. Refrigerate at least 2 hours before serving. - Cheryl
