• 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.