Rumors have it that this recipe came about in the 1970's from the Watergate Hotel in DC. There are several versions of it, but this one is my grandma's. So quick to stir together, and very fluffy and light. The green color makes it fun to serve for St. Patrick's Day too!
1 (3.4 oz.) box instant pistachio Jello pudding
1 (12 oz.) container frozen whipped topping, thawed
1 (8 oz.) can crushed pineapple, drained
1 (7 oz.) bag shredded coconut
1/2 cup chopped pecans, optional
In a mixing bowl, combine pistachio pudding and whipped topping. Add pineapple, coconut, and nuts, if desired. Mix well. Refrigerate until ready to serve.
I have a similar recipe to this that we call Pistachio Salad. I will share it on the blog someday because I think I like it a little more than this one. This recipe is delicious though. Definitely a crowd pleaser that couldn't be easier to make. You just stir everything together and refrigerate until ready to serve. You could even serve right away.
Kids love sweet salads like this and will come back for more. It's fun to serve at a brunch or family gathering. You may want to double the recipe if sharing with a crowd.
Recipe Source: Recipe from my Grandma Carol Preece