Directions

• Prepare the Pistachio Pudding Base
  Open two boxes of pistachio pudding and pour the contents into a large mixing bowl. According to the package directions, use 2 cups of milk per box, for a total of 4 cups of milk. Pour the milk into the bowl with the pudding mix.
• Mix Until Thickened
  Using a handheld mixer, blend the pudding and milk together until smooth and thickened. If you don’t have a mixer, you can whisk it by hand until fully combined and lump-free. The mixture will thicken in about five minutes without needing refrigeration.
• Drain the Pineapple
  Drain a 20-ounce can of crushed pineapple thoroughly, reserving or discarding the juice as desired. Make sure most of the liquid is removed so the salad doesn’t become too thin.
• Add the Pineapple to the Pudding
  Stir the drained crushed pineapple into the thickened pudding mixture until evenly distributed.
  
• Chop the Pistachios
  Using shelled pistachios, roughly chop them into smaller pieces. Avoid leaving them whole, as smaller pieces distribute better and add texture throughout the salad.
• Add Marshmallows and Chopped Pistachios
  Add a little more than half of a 10-ounce bag of mini marshmallows to the pudding mixture. Then add the chopped pistachios. Gently mix everything together until well combined.
• Fold in the Cool Whip
  Add an 8-ounce container of extra creamy Cool Whip to the bowl. Using a folding motion (not stirring), gently incorporate the whipped topping into the mixture. Folding helps keep the dessert light and airy.
• Chill the Salad
  Once everything is fully combined, transfer the salad to a serving dish. Place it in the refrigerator to chill before serving.
• Garnish and Serve
  Before serving, garnish the top with a few whole pistachios around the edges and decorate with maraschino cherries for a beautiful finish. Serve chilled. Optional serving ideas include pairing with cookies or pretzels for dipping.