INGREDIENTS:
2 packages instant pistachio pudding mix
16 ounces frozen whipped topping, thawed
20 ounces canned crushed pineapple, with juices
1 cup mini marshmallows
1/2 cup walnuts, chopped
PREPARATION:
Optional: Heat oven to 350 F. Toast the walnuts for about 5-10 minutes for extra flavor.
Combine pudding mix and pineapple in a large bowl.
Add marshmallows and walnuts and mix until combined.
Fold in whipped topping until everything is completely coated.
Cover and refrigerate for 1-2 hours before serving.
Source:https://www.shugarysweets.com/pistachio-fluff-salad/
