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Pistachio Fluff Dessert


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INGREDIENTS

2 packages instant pistachio pudding mix

16 ounces frozen whipped topping, thawed

20 ounces canned crushed pineapple, with juices

1 cup mini marshmallows

1/2 cup walnuts, chopped

PREPARATION

Optional: Heat oven to 350 F. Toast the walnuts for about 5-10 minutes for extra flavor.

Combine pudding mix and pineapple in a large bowl.

Add marshmallows and walnuts and mix until combined.

Fold in whipped topping until everything is completely coated.

Cover and refrigerate for 1-2 hours before serving.

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