The Country Cook: Pistachio Fluff
                                                   

Wednesday, August 12, 2015

Pistachio Fluff

It has been a whirlwind of a week! I just got back from a fantastic trip to Nashville. I had a lot of fun learning about White Lily flours and Martha White baking mixes. I ate so much! From pimiento cheese and griddle cakes to country ham and fresh biscuits! I ate nearly every hour - seriously. I'll tell you all about it in an upcoming post because I have a new, fun recipe to share that I made while there.
Anyhow, I came back and realized there was no food in my fridge. None. My family had come with me on the trip so no one had been home to do the grocery shopping. So, on Monday, amidst doing all the piled up laundry, putting away all of our things and getting caught up on work, I had to go to the store. Yay for me! I didn't make a list like I should have and ended up forgetting half the things I needed. I got the goods to make my Crock Pot Chicken & Gravy and I wanted something super simple to make for dessert. Cause I always gotta have dessert. I decided a simple fluff recipe was in order! I went old school on this one. Pistachio fluff has been around for ages. And it's a recipe I can remember off the top of my head. And hey, it's green! Green desserts are totally fun, right? We used to always just call it the Green Stuff but it also goes by Watergate Salad. So, I thought I would snap a few pictures while making it to be able to share with you this week! If you haven't made this - do it. Do it today!
Ingredients:
1 (3.5 oz.) instant pistachio pudding mix
1 (20 oz.) can crushed pineapple, undrained
1 cup mini marshmallows
1/2 cup chopped nuts (your choice, optional)
1 (8 oz.) tub whipped topping (COOL WHIP), thawed
Directions:
In a medium bowl, combine pudding mix with crushed pineapple. Stir well.
Stir in marshmallows and chopped pecans. 
Then gently stir in whipped topping. 
Chill for about an hour before serving.
Enjoy!

6 comments :

  1. I've got a similar one with no marshmallows and add a carton of sour cream. Mom never put nuts in it either, but I do when I make it. That's our New York recipe.This was a side every single time we had a bbq, which was nearly every weekend. And mom would take it to every dish-to-pass too. We never had leftovers. Hmm, I think I'll make some this weekend lol. Thanks for reminding me about this, Brandie

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  2. That's awesome! So your Mom made it similar to Ambrosia then. Sounds great! I am a huge fan of adding crunch to this so I love the nuts. Pecans are my favorite but I guess it would make more sense to use pistachios. I just love pecans though!

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  3. We call this Watergate Salad around these parts. We love it and have to have it at all family get togethers. My sister uses almonds in hers. We love it!

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  4. I am so envious of your Nashville trip. I can't wait to hear all about it!

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  5. We make this for family events and call it Pistachio Pudding Salad and several other names. We make ours with a can of chunk pineapple and fruit cocktail leaving out the marshmallows and nuts. I especially love the chunks of pineapple.

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  6. I add an 8 oz pkg of cream cheese to mine! Try it!

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