Pistachio Pineapple Fluff & Watergate Pudding
INGREDIENTS:
20 ounces crushed pineapple, packed in juice, do not drain
2 (3.4 ounce) boxes instant pistachio pudding mix
8 ounces non-dairy whipped topping
2 cups mini marshmallows
1 cup pistachios, chopped
DIRECTIONS:
Step 01
Place pineapple and juice into a large bowl. Stir in pistachio pudding mix and stir until juice starts to thicken.
Step 02
Fold in whipped topping and marshmallows until evenly distributed. Fold in pistachios.
Step 03
Cover and refrigerate for at least 1 hour to allow pudding mix to completely dissolve.
Step 04
Fluff with a spoon and garnish with additional pistachios before serving. Store leftovers in a tightly covered container in refrigerator for up to 2 days.