Cook gelatin according to package instruction, depending on the firmness you desire.
Cool and cube gelatin.
In a medium bowl, beat pistachio pudding with half and half or milk till blended.
Add in gelatin cubes, pineapple tidbits and chopped pistachios.
Chill at least 6 hours for flavors to blend.
Heavenly!
Mix cool whip with cream cheese slowly and add in pistachio pudding.
Then add pineapple, fruit cocktail, and marshmallows. Chill and serve.
In a large bowl, combine the pineapple and dry pistachio pudding mix.
Fold in thawed whipped topping, marshmallows and optional nuts until well mixed.
Refrigerate until chilled and serve.
Cooking time is chill time.
large bowl, add the pudding and well drained crushed pineapple
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Place in oven for 35 -45 minutes at 350
Mix together crushed pineapple and pistachio pudding mix. Add miniature marshmallows, nuts and cherries. Fold in Cool Whip. Let set, chilled, for several hours.
Prepare pudding according to directions.
Add pineapple to unset pudding.
Fold in Cool Whip.
Chill in refrigerator for 2 hours.
Pistachio Pudding Mix according to instructions; allow to soft-set for about
Combine all ingredients.
Refrigerate for 1 hour to set.
Keep refrigerated and covered.
Mix together and chill.
For a lighter version, omit marshmallows and substitute \"lite\" Cool Whip or yogurt.
Use sugar-free pudding mix and pineapple in its own juice.
Mix the same.
Stir together pudding mix and pineapple until pudding is dissolved.
Add rest of ingredients.
Stir and chill.
Mix the pudding and pineapple together well.
Add all but the Cool Whip and mix thoroughly.
Fold in the Cool Whip and refrigerate for 1 to 3 hours before serving.
Mix Cool Whip and pudding, then add the rest.
Let sit in the fridge 2 or 3 hours before serving.
Prepare pistachio pudding as directed on box; let set up.
Add pineapple, marshmallows and cool whip; mix well.
Refrigerate at least 3 hours.
Serve and enjoy.
Note:
I think it makes a great dessert.
Mix well.
Use hand beater to make salad smooth.
Put in flat bowl and chill overnight.
Mix ingredients well.
Refrigerate for a couple of hours before serving.
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Bake at 350 for 12 to 15 minutes.
Drain and mix fruit cocktail and crushed pineapple with pistachio pudding, then add one medium size Cool Whip.
Keep in refrigerator until ready to eat.
In medium bowl, add crushed pineapple to dry pudding mix. Stir until well mixed.
Fold in Cool Whip and marshmallows.
Mix together and refrigerate.
Mix pudding and pineapple with juice.
Add marshmallows and nuts.
Mix well.
Fold in Cool Whip and chill before serving.