This recipe for Pistachio Pudding, by Kay Johns, is from The Johnson - Maze Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
20 oz. can crushed pineapple 1 pkg Pistachio Pudding 1 cup mini marshmallows 1/2 cup chopped nuts 1 cup cheddar cheese 4 1/2 cups Cool Whip
Mix all ingredients together and mix well. Cover and place in refrigerator until ready to eat. Can be made ahead and keeps well in the refrigerator.
I have had this recipe forever. My sister-in-law, Hazel Johns-Garlock, gave me the recipe years ago when she still lived in Oklahoma City. Hazel lives in Santa Barbara, CA now, and it reminds me of her everytime I make this recipe. We always have it at Christmas and Thanksgiving.
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