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Pistachio Pineapple Fluff & Watergate Pudding

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A nostalgic, creamy, and fluffy dessert combining pistachio pudding, pineapple, marshmallows, whipped topping, and chopped pistachios for a light yet indulgent treat.

Ingredients

  • 1 package instant pistachio pudding mix
  • 1 can (about 20 oz) crushed pineapple, drained
  • 1 cup mini marshmallows
  • 1 cup whipped topping (like Cool Whip)
  • 1/2 cup chopped pistachios, plus extra for garnish
  • 1 can (14 oz) sweetened condensed milk

Instructions

  1. In a large mixing bowl, combine the instant pistachio pudding mix and sweetened condensed milk. Stir until smooth and well blended.
  2. Fold in the drained crushed pineapple and mini marshmallows, ensuring an even distribution.
  3. Gently fold in the whipped topping to maintain a light and airy texture.
  4. Stir in chopped pistachios, reserving a small amount for garnish.
  5. Transfer the mixture to a serving dish or individual cups.
  6. Chill the pudding in the refrigerator for at least 2 hours before serving to allow it to set and the flavors to meld.
  7. Before serving, sprinkle the reserved chopped pistachios on top for added crunch and presentation.

Notes

  • For variation, substitute pistachios with walnuts or pecans, or add shredded coconut for extra tropical flavor.
  • Use fresh pineapple well-drained as an alternative to canned.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating is not necessary; stir gently before serving if separation occurs.
  • To make vegan, use vegan pudding mix, coconut whipped cream, vegan marshmallows, and plant-based sweetened condensed milk.

Nutrition

Find it online: https://deliciousyum.com/pistachio-pineapple-fluff-watergate-pudding/