Pistachio Salad Treat (Print Version)

# Ingredients:

01 - ¾ cup chopped pecans
02 - 2 cups tiny marshmallows
03 - 16 ounces of thawed whipped topping
04 - 2 packs of pistachio pudding mix, 3.4 ounces each
05 - 1 can of crushed pineapple, 20 ounces, liquid included

# Instructions:

01 - Grab a big bowl and combine pistachio pudding mix with the pineapple, including its juice, making sure it’s well blended.
02 - Gently work the whipped topping into the pudding mixture with a spatula until it's smooth and blended.
03 - Carefully stir in the pecans and miniature marshmallows so they're evenly mixed through.
04 - Cover the bowl and let it chill in the fridge for no less than 3 hours before enjoying.

# Notes:

01 - Keep any leftover fluffy dessert in the fridge for up to 2 days.

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