Combine Base Ingredients
- In a large mixing bowl, stir together the pistachio pudding mix and entire can of crushed pineapple (including the juice) until the mixture is fully blended and turns a soft green.
Add the Mix-Ins
- Fold in the mini marshmallows and chopped pecans until evenly distributed.
Fold in Whipped Topping
- Gently fold in the whipped topping until fully incorporated and the mixture is light and fluffy.
Chill
- Cover and refrigerate for at least 1 hour (or longer) to allow the flavors to blend and the marshmallows to soften slightly.
Serve
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