From Ann Koehler’s Kitchen: Pistachio Pineapple Fluff Salad

This week in Ann Koehler’s Kitchen, we are borrowing a holiday favorite that many families will instantly recognize! This Pistachio Pineapple Fluff Salad comes from Ann’s good friend Carol Pufahl, another Bloomfield legend in her own right! It is one of those classic dishes that always seemed to appear on holiday tables, church potlucks, and family gatherings, even though it is not seen as often anymore.

Light, creamy, and just the right amount of sweet, this fluff salad is simple to make and always a crowd pleaser. It is the kind of recipe that gets passed around on handwritten cards and remembered long after the bowl is empty. Try a spoonful for yourself!

Pistachio Pineapple Fluff Salad

Recipe shared by Carol Pufahl

Ingredients

1 (20 oz) can Dole crushed pineapple, undrained

1 (3.4 oz) package Jell-O Pistachio Instant Pudding Mix

1 cup Jet-Puffed mini marshmallows

1 (8 oz) container Cool Whip, thawed

Maraschino cherries for garnish, optional

Instructions

In a medium mixing bowl, combine the undrained crushed pineapple and pistachio pudding mix. Stir well and let the mixture sit for 2 to 3 minutes to begin thickening . Stir again until smooth. Gently fold in the Cool Whip until it is fully combined. Fold in the mini marshmallows. Transfer to a serving bowl, cover, and chill until ready to serve. Garnish with maraschino cherries just before serving, if desired.

Notes

Best served chilled.Can be made a few hours ahead so the flavors can meld. Store covered in the refrigerator for up to two days.