In a large mixing bowl, combine the instant pistachio pudding mix with the undrained crushed pineapple. Mix well until the pudding is fully dissolved.

Gently fold in the mini marshmallows to the pudding mixture, ensuring an even distribution.

Carefully add the whipped topping to the mixture, folding it in until everything is well-combined. Your salad should now have a creamy consistency.

If you’re using chopped nuts, stir them in at this point for some added crunch.

For an even more vibrant color, add a few drops of green food coloring until you reach the desired shade.

Refrigerate the salad for at least one hour before serving, allowing the flavors to meld together.

Serve chilled and enjoy!