It’s too easy to fall into the trap of making the same desserts repeatedly. Cobblers and crumbles in the winter months, along with the occasional bread and butter pudding, and ice cream sundaes in the summer are always popular. However, it’s also nice to try something new every now and then. Pistachio fluff is, as the name implies, light, fluffy, and nutty. The whole family is going to love it.
This easy pistachio fluff recipe doesn’t require any cooking, so you don’t have to overheat the kitchen by having the oven on. It’s also super-easy since all you have to do is combine the ingredients and then give it a couple of hours in the fridge before serving. You can change up the dessert with another flavor of pudding mix or a different fruit, or even use shelled pistachios in place of the nuts. Make sure you’re using instant pudding though, not the kind you have to cook.
You just can’t go wrong with the easy pistachio fluff recipe. It’s light, fluffy and delicious, boasting a variety of sweet flavors as well as textures. Everyone will love this 5-minute dessert.
Why You’ll Love the Recipe:
Pistachio fluff is so easy to make. In fact, you could probably make it from scratch in about 5 minutes flat. There are plenty of ways to add your own touches so you aren’t going to get tired of this anytime soon.
How to Serve It:
Spoon this into serving glasses and enjoy chilled.
Ingredients:
• Crushed pineapple • Instant pistachio pudding mix • Cool Whip • Chopped walnuts • Mini marshmallows
Pistachio Fluff Dessert
Ingredients
- 20 ounces canned crushed pineapple
- 2 packages instant pistachio pudding mix
- 16 ounces thawed Cool Whip
- ½ cup chopped walnuts
- 1 cup mini marshmallows
Instructions
- Stir the pineapple (about half of the juice too) and pudding mix in a bowl.
- Add more juice if needed.
- Add about ¾ of the nuts and ¾ of the marshmallows and stir again.
- Now fold in whipped topping with a wide metal spoon.
- Sprinkle the remaining nuts and marshmallows on top.
- Cover and chill for 2 hours, then serve.
Can You Make It Ahead?
Yes, you can make this up to 3 days ahead.
Storage Instructions:
Keep leftovers refrigerated in a covered container and eat within a few days.
Variations and Substitutions:
Although it’s a no-bake recipe, you have the option of toasting the walnuts for more crunch and a bolder flavor. If you’d like to do this, give them 5 to 10 minutes in a 350°F oven or cook in a skillet without adding oil. Something else you can try is adding coconut flakes in place of (or as well as) the mini marshmallows.
