This Pistachio Pudding Salad is super simple to make and perfect for a crowd or side-dish for family dinner.
Every 3rd Sunday we eat family dinner with my in-laws. I always look forward to it because my mother-in-law is a great cook! She makes so many delicious fruit salads and this Pistachio Pudding Salad is one of my favorites. I finally got the recipe from her and it was so easy to make!
All you do is mix together pistachio pudding mix, crushed pineapple, cottage cheese and cool whip! You can add chopped pecans or mini-marshmallows if you’d like. It’d be pretty if you top it with a little crushed pecans. I don’t usually like cottage cheese but I love it in this salad!
This would also be a perfect side-dish to serve this upcoming St. Patrick’s Day! We also love to serve this at Christmas time. The green color is so beautiful!
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- 3.4 oz. instant pistachio pudding
- 1 can (20 oz.) can crushed pineapples, reserve the juices
- 16 oz. cottage cheese
- 8 oz. cool whip, thawed
- optional: ½ cup chopped pecans or/and 1 cup mini-marshmallows
- In a large bowl mix together the dry pistachio pudding mix with the drained can of crushed pineapples. Mix in the cottage cheese then fold in the cool whip. Add 2 tablespoons of the pineapple juice and more if desired. If using, mix in the chopped pecans or mini-marshmallows. Refrigerate for at least an hour before serving.
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