A refreshing and creamy dessert salad combining pistachio pudding, pineapple, and marshmallows for a delightful treat.
In a large mixing bowl, combine the pistachio pudding mix with the whipped topping until smooth.
Ensure the whipped topping is fully thawed for easier mixing.
Add the crushed pineapple along with its juice to the pudding mixture and stir until well incorporated.
The juice adds extra flavor and helps achieve the desired consistency.
Fold in the mini marshmallows and toasted pecans gently to maintain their texture.
Toasting the nuts enhances their flavor and adds a slight crunch.
Transfer the mixture to a refrigerator-safe container and chill for at least 2 hours.
For best results, let it chill overnight to allow the flavors to meld.
Before serving, garnish with maraschino cherries for a pop of color.
Arrange the cherries evenly for an appealing presentation.
