Pistachio Pineapple Fluff & Watergate Pudding (Print version)
A creamy no-bake pistachio pineapple fluff with marshmallows, pecans, and whipped topping, chilled until scoopable and light.
# Ingredients:
For the fluff
01 -
1 can (20 oz / 565 g) crushed pineapple in juice, lightly drained, 2 tablespoons juice reserved
02 -
1 package (3.4 oz / 96 g) instant pistachio pudding mix
03 -
1 1/2 cups (75 g) mini marshmallows
04 -
1/2 cup (55 g) chopped pecans, toasted, plus more for topping
05 -
1/2 cup (40 g) sweetened shredded coconut, optional
06 -
1 pinch fine salt
07 -
1 tub (8 oz / 225 g) whipped topping, thawed
For serving
08 -
Maraschino cherries, drained and patted dry
09 -
Extra toasted pecans
# Instructions:
01 -
Place the crushed pineapple in a fine-mesh strainer for 1 minute. Save 2 tablespoons of the juice, then transfer the pineapple to a large mixing bowl.
02 -
Add the dry pistachio pudding mix, mini marshmallows, toasted pecans, coconut if using, and salt. Stir until the pudding mix is evenly moistened with no dry pockets.
03 -
Add half of the whipped topping and fold gently with a spatula. Fold in the remaining whipped topping until the mixture is evenly pale green and fluffy.
04 -
If the mixture looks too stiff, fold in 1 tablespoon of reserved pineapple juice at a time. Stop when it is creamy but still thick enough to mound on a spoon.
05 -
Cover and refrigerate for at least 1 hour, or up to 24 hours. The pudding will set and the marshmallows will soften.
06 -
Stir once before serving. Spoon into a bowl or cups and top with maraschino cherries and extra toasted pecans. Serve cold.
# Good to know:
01 -
Chill at least 1 hour before serving for the best scoopable texture.
02 -
Best made the same day or one day ahead.
03 -
Keep cold until serving.