Recipe name: Pistachio Salad
Source: Aunt Robyn
Servings: 4?
Cookbook date: July 28
12 oz cool-whip
15 oz crushed pineapple
1 small package pistachio pudding
1 cup mini marshmallows
Mix all ingredients together until well combined. Refrigerate several hours before serving.
I would show you a picture of this, but I ate it all. I'm not even kidding.
This is a classic summer dessert. If you have never experienced it, though, go straight to the store and pick up the necessary ingredients. Do not pass go. Do not collect $200. And do not tell me that it sounds weird!
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3 comments:
Hi Tiffany. This is one of our extended family favorites. Our modification is the addition of cottage cheese (texture) and some chopped nuts (optional). YUM-OH. Sometimes we freeze the salad and get it out of freezer in time to thaw just enough to cut it. Overtimes, we just dive in unfrozen. Rock on!
I think a variation of this recipe is what my grandmother served on a single leaf of lettuce once -- she told me to "eat my greens" like it was a nutritious vegetable!
Marci, I really like your idea of freezing it. We will have to try that.
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