20 oz crushed pineapple (drained)
3 oz package instant pistachio pudding
8 oz container whipped topping (cool whip) thawed
2 c. mini marshmallows
1/4 c. chopped pistachios
In a large mixing bowl combine crushed pineapple and pistachio pudding mix. Gently fold in whipped topping and marshmallows. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with pistachios.
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The Kissel-Kestner Family Cookbook
Não FicçãoA cookbook full of generations of recipes from grandmothers, aunts, parents, and extended family. These recipes have been around for a long time and some of them are brand new. I'm on the journey to learn how to cook most of my family's history of r...
