1 3.5 oz. pkg. instant pistachio pudding
1 20 oz. can crushed pineapple with juice
1 8 oz. container cool whip
1/2 pkg. miniature marshmallows
In a large bowl, add in the pudding mix and the crushed pineapple with juice. Stir to combine well. Fold in the cool whip and then the marshmallows. Pour into a serving dish and refrigerate for 5 hours (I always like to let mine go overnight).
from Janet's Appalachian Kitchen
0 Comments
