Pistachio Pudding Salad Recipes

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:

• 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:

• In a large bowl, fold together the pudding mix and whipped topping.
• Add the marshmallows, pineapple with syrup, nuts and bananas. Mix well and refrigerate overnight.

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.

Steps:

• Mix milk and pudding mix in a bowl; stir cream cheese into pudding mixture. Fold whipped topping into pudding mixture. Mix marshmallows, pecans, and pineapple into pudding mixture. Refrigerate until flavors combine, at least 30 minutes.

Steps:

• Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.

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:

• Mix all ingredients in a large serving bowl, until well combined.
• Refrigerate for 1 hour before serving.

Steps:

• In a large bowl, add the pudding and well drained crushed pineapple; mix well.
• Stir in the food coloring; mix it in thoroughly.
• Fold in the Cool Whip; be sure to blend it in thoroughly.
• Stir in the marshmallows, and then the walnuts.
• Cover the bowl, and chill in the refrigerator for a while, until ready to serve.
• *Note: I usually make this salad the night/day before I'm going to serve it; this way it chills up nicely in the fridge. Also, I did use one (3.4 oz.) box of instant pudding mix for this recipe. I see Recipezaar would not let me post the exact ounces of pudding I used, when posting this recipe.

Steps:

• Cook gelatin according to package instruction, depending on the firmness you desire.
• Cool and cube gelatin.
• In a medium bowl, beat pistachio pudding with half and half or milk till blended.
• Add in gelatin cubes, pineapple tidbits and chopped pistachios.
• Chill at least 6 hours for flavors to blend.
• Heavenly!

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:

• Drain pineapple, pour pineapple juice into large bowl.
• Pour pudding into the juice and mix well.
• Fold the Cool-Whip into the pudding.
• Add pineapple tidbits, bananas, and marshmallows.
• Stir together gently.