Ingredients for 1980's Pistachio Fluff
- 1 (3.4 ounce) package instant pistachio pudding mix
- 1 (20 ounce) can crushed pineapple with juice
- 8 ounces thawed Cool Whip whipped topping
- 1 (10 ounce) bag mini marshmallows
- 1/2 cup milk
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How to Make 1980's Pistachio Fluff
- In a large bowl, combine 1 (3.4 ounce) package instant pistachio pudding mix, 1 (20 ounce) can crushed pineapple with juice, and 1/2 cup milk. Mix until smooth and creamy.
- Gently fold in 8 ounces of thawed Cool Whip whipped topping.
- Add 1 (10 ounce) bag of mini marshmallows and gently fold until evenly distributed.
- Pour the mixture into a greased 9x13 inch baking dish.
- Refrigerate for at least 2 hours to allow the flavors to meld and the dessert to set. Enjoy chilled!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
71g
Fat
24g
Carbs
6g