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1 4-ounce package instant pistachio pudding
Prepare the pistachio pudding as directed using just 1 cup milk.
Add the whipped topping, the pineapple with juice, some of the pistachio nuts, and the marshmallows. Transfer to either a decorative mold or individual molds, garnish with the remaining chopped pistachio nuts.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1 8 or 12-ounce tub whipped topping
1 8-ounce can crushed pineapple, undrained
1 cup milk
1 cup miniature marshmallows
About 4 ounces Pistachio nuts, chopped, divided
This is for the request the other day for the Pistachio Creme and also for the request for the green dinner for St. Patrick's day. It is delicious. Ever since our friend Erlamond Schultz of Pennsylvania Dutch country brought this delicious dish to our Thanksgiving dinner, it has been on our table every year. It is a U.S.A. classic and is sometimes called Watergate Salad (it is not a salad by my definition).