Ingredients
20ozcrushed pineapple,in juice not syrup
1boxinstant pistachio pudding mix,(3.4 oz)
½cupshredded coconut
1cuppecans,chopped
1½cupsmini marshmallows
8ozwhipped topping
maraschino cherry,for topping
pecan chips,for topping
Preparation
Drain the crushed pineapple juice into a large bowl, reserving the pineapple in the can.
Stir the pudding mix into the pineapple juice until fully combined.
Stir in the crushed pineapple, coconut, pecans, and marshmallows until combined.
Fold in the whipped topping.
Cover and refrigerate for at least 6 hours and up to 48 hours.
Garnish with pecan chips and cherry when serving.
