Ingredients:

  • 1 package (3.4 oz) Instant Pistachio Pudding Mix
  • 1 can (20 oz) Crushed Pineapple in 100% Juice
  • 1/2 cup Mandarin oranges, drained and roughly chopped
  • 1 container (8 oz) Whipped Topping, thawed
  • 1.5 cups Miniature Marshmallows
  • 0.5 cup Pecans, chopped

Instructions:

  1. In a large mixing bowl, combine the dry pistachio pudding mix and the entire can of crushed pineapple with its juice. Stir vigorously until the pudding powder is completely dissolved and the mixture thickens.
  2. Fold in the miniature marshmallows, chopped pecans, and the chopped mandarin oranges until evenly distributed.
  3. Gently spoon the thawed whipped topping onto the mixture. Use a silicone spatula to fold the mixture over the topping until no white streaks remain, being careful not to deflate the aeration.
  4. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hours to allow the marshmallows to hydrate and the structure to set.