Ingredients:

  • 1 package (3.4 oz) instant pistachio pudding mix
  • 1 can (20 oz) crushed pineapple in juice, undrained
  • 1.5 cups miniature marshmallows
  • 0.5 cup chopped pecans
  • 1 tub (8 oz) whipped topping, thawed

Instructions:

  1. Prepare the base. Empty the dry instant pistachio pudding mix into a large glass mixing bowl.
  2. Hydrate the starch. Pour the entire 20 oz can of crushed pineapple, including all the juice, over the pudding powder.
  3. Whisk the mixture. Use a wire whisk to combine the pineapple and pudding for exactly 2 minutes. The mixture will transform from a thin liquid into a thick, vibrant green gel.
  4. Incorporate the textures. Add the 1.5 cups of miniature marshmallows and 0.5 cup of chopped pecans to the bowl.
  5. Coat the inclusions. Stir gently with a spoon to ensure every marshmallow is fully submerged in the pudding base.
  6. Add the lift. Spoon the 8 oz of thawed whipped topping onto the top of the mixture.
  7. Fold carefully. Using a silicone spatula, cut through the center and lift from the bottom, rotating the bowl as you go. Stop as soon as no white streaks remain.
  8. Seal and chill. Cover the bowl tightly and refrigerate for 120 minutes. Wait until the marshmallows feel soft to the touch before serving.