Pistachio Pineapple Pudding Recipes

Steps:

• Chop the cherries into fourths, but reserve a few for the top whole.
• Mix pudding with cool whip and pineapple with juice.
• Add walnuts, chopped cherries and marshmallows.
• Combine well.
• Refridgerate for at least 24 hours so marshmallows can soften, but can be served after 2 hours.
• Garnish with whole cherries on top.

Steps:

• HEAT oven to 350 degrees F. Combine cookie crumbs and butter. Press firmly into bottom of ungreased 9-inch springform pan or 13 x 9-inch baking pan. Bake 8 to 10 minutes. Cool.
• BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lime juice and pudding mix until smooth. Stir in pineapple. Fold in whipped cream. Pour into prepared pan.
• CHILL 6 hours or overnight. Garnish as desired.

Steps:

• Mix cake according to directions using juice from crushed pineapple added to water to equal recommended water amount (or use all pineapple juice).
• Grease or spray a 13x9 cake pan. Pour batter into pan and bake at 350°F for 30 to 35 minutes. Allow to cool thoroughly!
• Topping:
• Mix together milk, Jell-O pistachio instant pudding mix and cream cheese. Frost cooled cake. Add crushed pineapple to top of cream cheese topping. Top with Cool Whip.

Steps:

• In a large bowl, combine the pineapple and dry pistachio pudding mix.
• Fold in thawed whipped topping, marshmallows and optional nuts until well mixed.
• Refrigerate until chilled and serve.
• Cooking time is chill time.

Steps:

• Combine dry pudding mix, pineapple, nuts and 1 cup marshmallows in large bowl. Gently stir in 1 tub COOL WHIP.
• Add 2 cups of the remaining marshmallows to remaining COOL WHIP in separate bowl; mix lightly.
• Layer half each of the pudding mixture and marshmallow mixture in large serving bowl; repeat layers. Top with remaining marshmallows and cherries. Refrigerate 1 hour.

Steps:

• In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve.

Steps:

• Combine whipped topping, pudding mix and crushed pineapple until fully integrated.
• Mix in marshmallows and let sit for an hour or two or until marshmallows have softened.

Steps:

• Combine 1st four ingredients.
• Fold in cool whip.
• Cover and chill until serving.

Steps:

• mix dry pudding mix with crushed pineapple.
• whip in cool whip lite.
• pour into baked pie shell.
• refrigerate until set.

Steps:

• Stir together instant pistachio pudding mix, frozen whipped topping, mini marshmallows, fruit cocktail, crushed pineapples, and maraschino cherries in a large bowl. Cover and refrigerate for at least 1 hour.

Steps:

• Drain pineapple, reserving juice. In a bowl, whisk together reserved juice and pudding mix for 2 minutes (mixture will be thick). Stir in the pineapple, fruit cocktail and mandarin oranges. Fold in whipped topping. Cover and refrigerate until serving.

Steps:

• Mix pistachio pudding with the crushed pineapple until well disolved. Add 2 cups of Cool Whip Topping and stir slightly to incorporate.
• Spoon into ready baked crust.
• Refrigerate 2-3 hours.

Steps:

• In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, top with additional whipped topping if desired, sprinkle with nuts.