Wednesday, March 11, 2015
PISTACHIO PUDDING SALAD
This is one of those recipes that we used to enjoy at an Aunt's house. I haven't made it in a really long time but it is a perfect summer salad. You can substitute lime jello for the pudding, and of course you would not need the food coloring.
1 carton (16 ounces) frozen whipped topping, thawed
1 package (3.4 ounces) instant pistachio pudding mix
6 to 7 drops green food coloring, optional
3 cups miniature marshmallows
1 can (20 ounces) crushed pineapple, undrained
1/2 cup chopped pistachios or walnuts
In a large bowl mix together the dry pistachio pudding mix with the drained can of crushed pineapples. Mix in the cottage cheese then fold in the cool whip. Add 2 tablespoons of the pineapple juice and more if desired. If using, mix in the chopped pecans or mini-marshmallows. Refrigerate for at least an hour before serving.