pistachio pomegranate salad

pistachio pomegranate salad

This stuff is so fluffy yum!  Makes a nice, big bowl, so it’s per­fect and really pretty for a Christ­mas party.  Although we make this all year round. I love the crunch of the apples, and the tart burst you get from the arils is so sur­pris­ing and deli­cious! Don’t sub­sti­tute whipped top­ping for the real whipped cream. It turns out to be too sweet. It’s best served the same day, but it’s not too bad the fol­low­ing day either. If you have any left.….

pis­ta­chio pome­gran­ate salad


  • 2 cans pineap­ple tid­bits (20 oz. cans) DO NOT DRAIN
  • 2 small (3 oz.), or 1 large (6 oz.) boxe(s) instant pis­ta­chio pud­ding mix
  • 2 cups whip­ping cream–whipped into whipped cream
  • 1 bag (10 oz.) minia­ture marshmallows
  • 2 large Fuji apples–peeled, cored and diced
  • 3/4 cup pome­gran­ate arils (about 1 1/2 pome­gran­ates worth)


  1. In a large bowl, put the pineap­ple tid­bits, includ­ing juice. Sprin­kle the instant pis­ta­chio pud­ding over the pineap­ple. Stir well to com­bine. The mix­ture will start to thicken.
  2. Whip the 2 cups of cream into a slightly stiff cream. Don’t over whip. Fold the whipped cream into the pudding/pineapple mixture.
  3. Fold in the remain­ing ingre­di­ents and refrig­er­ate an hour before serving.

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  1. Oh, this looks yum! I’ll have to try putting apples and pome­gran­ate seeds in mine, next time.

  2. Yummy yummy this looks good!

  3. Beautiful.…love those rubies

  4. Can’t wait to try this! So very pretty!


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