Pistachio Salad

29 Reviews Add a Pic
Recipe by  Maureen

“This recipe is delicious and easy to prepare. Enjoy! Pecans are a terrific substitute if walnuts are not on hand. ”

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Adjust Servings

Original recipe yields 6 servings



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

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Reviews (29)

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Laura Jean

Laura Jean

I am laughing while I read all these reviews. You all figured it out. You need to use the pudding mix; not prepared, skip the bananas & drain the pineapple. My mother has made this for every Thanksgiving dinner I can remember. My aunt made the mistake of offering to make it about 6 years ago but when my mother gave her the recipe, she didn't tell her to skip the juice & just use the mix, don't make the pudding. To this day, my mother denies sabbotaging my aunt those years ago when she showed up with a green soupy mess. Thanks for the laugh.



Mine turned out perfectly. Apparently people can't read a recipe. No where in this recipe does it say to make the pudding first. It says to fold the pudding mix, which would be the mix right out of the pudding package, into the whipped topping.



I must have done something wrong when I tried this recipe for Memorial Day. It came out like soup. I was expecting something light and fluffy.

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Amount Per Serving (6 total)

  • Calories
  • 506 cal
  • 25%
  • Fat
  • 27.5 g
  • 42%
  • Carbs
  • 65.5 g
  • 21%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 258 mg
  • 10%

Based on a 2,000 calorie diet



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Instant Pistachio Salad


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Red Cabbage Mango Pistachio Salad