Instant Pistachio Salad

201 Reviews 4 Pics
  • Prep

    5 m
  • Ready In

    35 m
Margit Wallin
Recipe by  Margit Wallin

“This recipe is super simple and can be changed to suit your tastes. Just add additional fruit and/or nuts.”

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Adjust Servings

Original recipe yields 12 servings



  1. 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.

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Reviews (201)

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This recipe is fool proof. I made a few changes in order to adapt it to personal taste. First, I used chunk pineapple rather than crushed. I drained the liquid, and reserved it. I also added a can of fruit cocktail (drained), mandarin oranges (drained), walnuts, and coconut. After mixing all of the ingredients, I added small amounts of the reserved pineapple juice until I got the consistency I was looking for. The juice definitely adds to the flavor of the recipe, and I would recommend using it. The end result has a nice tang to it, without being terribly sweet. This is a new favorite in my household.



I made this recipe for a potluck and everyone loved it. I find that if you do not drain the pineapple, you have a much creamier texture. I also added 1 cup of chopped walnuts. I would make this recipe again.



This always disappears in no time at potlucks. You don't need to drain the pineapple though, just mix it with the pudding. I also add 8 oz of sour cream to the mixture and 1/4 cup toasted coconut.

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Amount Per Serving (12 total)

  • Calories
  • 159 cal
  • 8%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 29.1 g
  • 9%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 133 mg
  • 5%

Based on a 2,000 calorie diet



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Pistachio Fluff Fruit Salad


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Pistachio Salad