"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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