Here’s the classic recipe 👇
💚 Pistachio Jello Salad (Ziploc Style)
Ingredients
(Serves 6–8)
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1 box (3.4 oz) instant pistachio pudding mix
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1 can (20 oz) crushed pineapple, undrained
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1 cup mini marshmallows
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½ cup chopped pecans or walnuts (optional)
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1 (8 oz) tub Cool Whip, thawed
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Optional garnish: extra Cool Whip, chopped nuts, or maraschino cherries 🍒
Instructions
1. Mix the base
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In a large mixing bowl (or yes, even a big Ziploc bag for easy cleanup! 😉), combine the instant pistachio pudding mix and crushed pineapple with its juice.
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Stir until the pudding mix is dissolved and starts to thicken.
2. Add the extras
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Fold in the Cool Whip, mini marshmallows, and nuts (if using) until everything is evenly mixed.
3. Chill
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Cover (or seal your bag!) and refrigerate for at least 1 hour, or until cold and set.
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The longer it chills, the fluffier it gets!
4. Serve
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Scoop into bowls or serve as a side dish or dessert.
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Garnish with extra whipped topping, chopped nuts, or a cherry for that retro look. 🍒
💡 Tips
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You can use sugar-free pudding and light Cool Whip for a lighter version.
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For a fancier twist, fold in coconut flakes or fresh diced kiwi.
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Keeps in the fridge for up to 3 days — just give it a stir before serving.
Would you like me to share a fluffy layered version of this (with a graham cracker crust or layered in a trifle bowl)? It looks so pretty for holidays!
