Pistachio Salad is a classic no-bake side dish dessert that always brings back the best potluck vibes. It is light, creamy, fluffy, and sweet, with just the right hint of pistachio flavor, and it comes together in minutes. And let’s be honest… it’s more of a dessert than a salad.
Filled with pistachio pudding, marshmallows, pineapple and whipped cream, this dish always makes an appearance at holidays, baby showers and special events.
Best part is this pistachio salad takes 5 minutes to whip up, and then it chills. We love that it serves 12, but can EASILY be doubled or tripled for big events.
This cool and creamy sweet salad is perfect for summer, similar to our Ambrosia Salad, Cranberry Salad, or Cheesecake Fruit Salad.
Why we think you’ll love it:
- 5 minutes to prep! You’ll only need FOUR ingredients, and it’s ready to chill in no time.
- For sharing. This is a big pistachio salad recipe, which makes it great for taking to picnics and potlucks with friends.
- Feeds a crowd. It serves about 12 people, and can easily be doubled, which is awesome!
Pistachio Salad Ingredients
- 1 (20-ounce) can crushed pineapple drained: Adds sweetness and a bright, fruity flavor that keeps the salad tasting fresh. Draining it helps the mixture thicken properly instead of turning runny.
- 1 (3-ounce) package instant pistachio pudding mix: Adds pistachio flavor, sweetness, and that classic green color. It also thickens the mixture as it sits, which gives the salad its creamy texture. Be sure to use INSTANT pudding mix.
- 8 ounces whipped topping: Makes everything light, fluffy, and easy to fold together. It creates that creamy, cloud-like base that makes pistachio salad so fun.Use store-bought Cool Whip or Homemade Whipped Cream. Thaw it in the fridge for 4 hours.
- ½ (10.5-ounce) package miniature marshmallows: Adds sweetness and soft, pillowy bites throughout. They also help give the salad more body and that classic fluff texture. For a classic version, we use plain marshmallows, but you could try the multi colored flavored mini marshmallows.
How to Make Pistachio Salad
COMBINE. Combine the drained canned pineapple and the dry pistachio pudding mix in a big bowl. Be sure the whipped topping is thawed because it will be easier to handle.
- Fold the whipped topping and mini marshmallows into your pudding/pineapple mixture. Mix it until combined.
CHILL. Cover and chill in the refrigerator until ready to serve. Fluff and add a dollop of whipped topping on top and sprinkle with some chopped pistachios for an extra touch.
Kristyn’s Recipe Tips
- Sometimes we include delicious additions like maraschino cherries, crushed pistachios, mandarin oranges, or a drained can of fruit cocktail. Garnish with shredded coconut flakes or nuts like chopped pecans or walnuts.
- To keep a fluffy texture, we FOLD in the whipped cream and keep the salad chilled.
- To keep the salad from becoming runny, drain and pat dry the pineapple and use only the pudding powder (do not make it into pudding).
- Chill for at least 1 to 2 hours, because the pudding mix thickens as it rests and the flavors blend together.
Pistachio Salad Recipe
Video
Ingredients
- 1 (20 ounce) can crushed pineapple, drained
- 1 (3 ounce) package instant pistachio pudding mix
- 8 ounces frozen whipped topping, thawed
- ½ (10.5 ounce) package miniature marshmallows
Instructions
- In a large bowl, combine drained pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows. Mix until well combined. Chill before serving.
- Chill for at least 1-2 hours before serving.
Notes
- Whipped topping or Cool Whip is usually found in the frozen food aisle. Be sure to thaw it overnight in the fridge before assembling the salad.
- Some delicious additions you can mix in include maraschino cherries, mandarin oranges, or a drained can of fruit cocktail. Garnish with coconut flakes or nuts like chopped pecans or walnuts.
- To keep a fluffy texture, FOLD in the whipped cream and keep the salad chilled.
- To prevent a runny salad, drain and pat the pineapple dry, and use only the pudding powder (do not make it into pudding).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prep the salad the day before. Keep it covered in the fridge until ready to serve.
Store covered tightly with plastic wrap or in an airtight container for about 3-4 days in the refrigerator. Do not freeze.
Complete The Meal
Main Dishes
Crockpot Ham
3 hrs 40 mins
Roast Chicken Recipe
1 hr 30 mins
Easy Baked Salmon
40 mins
Country Ribs Recipe
2 hrs 40 mins
Fruit Salads
Pretzel Salad
4 hrs 20 mins
Cranberry Salad
1 hr 15 mins
Ambrosia Salad
1 hr 15 mins
Cheesecake Fruit Salad
1 hr 7 mins
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This recipe was originally published July 2018.
Because I’m diabetic, I use sugar-free pudding mix & sugar-free whipped cream. I add walnuts & cherries & it turns out AMAZING every time! I made this for a neighborhood gathering & there was none left!
Hi
is it possible to make it with real whipped cream and not the cool whip thanks for your help
Yes! You can go ahead and make homemade whipped cream for this recipe.
I randomly remembered my grandma making this YEARS ago, she passed in 2009, and I couldn’t remember if I even liked it, but I craved it for 2 weeks before finally finding this recipe, and wow!!!! So quick, simple, and tasted just like hers. I’d be lying if I said that I didn’t eat almost 1/4 of it by myself right after making it LOL. Thank you for the recipe and the walk down memory lane.
I’m so glad this recipe brought back those flavors and that it tasted just like hers. Thank you for sharing your story!
It is the same one I have used for years and it is FANTASTIC.
Awesome! It’s one of my favorites too.
I was unable to use your recipe because of all the pop ups on your page.
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