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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pistachio Nut Pudding salad Recipe

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This recipe for Pistachio Nut Pudding salad is from Mom - Make that Again!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
1 (20 ounce) can crushed pineapple, drained
1 (3 ounce) package instant pistachio pudding mix
1 (8 ounce) container frozen whipped topping, thawed
5 1/4 ounces miniature marshmallows
1/4 cup chopped pecans or walnuts (optional)
Directions:
Directions:
Directions
1. In a large bowl, combine the pineapple and dry pistachio pudding mix.
2. Fold in thawed whipped topping, marshmallows and optional nuts until
well mixed.
3. Refrigerate until chilled and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Gia Dyer of Foot Hood always made this for the five years of Thanksgiving we shared in the 1980's. Jennifer, Matt and Miranda and Ken were on the swim team together!

 

 

 

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