Ingredients
- 3.4 ounces pistachio pudding mix
- 8 ounces frozen whipped topping thawed
- 20 ounces crushed pineapple drained well
- ½ cup chopped pecans
- 1 cup mini marshmallows
Instructions
- Combine the pistachio pudding mix and whipped topping in a large mixing bowl. Stir until well mixed.
- Fold in the crushed pineapple, chopped pecans, and mini marshmallows.
- Cover the bowl and chill for at least one hour before serving.
- Put the fluff salad in a serving bowl and granish with pecans.
