- 1 package of Jell-O Instant Pistachio Pudding (accidentally vegan)
- 1, 20 ounce can of crushed pineapple with juice
- 1 1/2 cups of vegan whipped topping (I used So Delicious CocoWhip!)
- 1/2 cup toasted chopped pecans
- 1 cup Dandies mini marshmallows
Combine the pineapple and the pudding mix together in a medium-sized bowl. Then add the pecans and marshmallows. Fold in the whipped topping. Refrigerate for at least an hour before serving.