Tuesday, July 29, 2008

Pistachio Salad

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!


Marci said...

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!

leslie said...

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!

Tim said...

Marci, I really like your idea of freezing it. We will have to try that.