As Sumari and I celebrate our first Thanksgiving with baby Arielle, I’m thinking back to all of the great Thanksgiving meals I had growing up as a child myself.
One dish the whole family always looked forward to was what lovingly became known as “the green goop” by my cousin. It’s pistachio salad, although the word “salad” doesn’t do it any justice.
It’s sweet and delicious, and I wanted to share the recipe with you so you can try it yourself! Here you go…
Pistachio Salad
1 – 8 oz. container cool whip – thawed
3/4 – cup milk
1 – 20 oz. “crushed” pineapple drained
1 – box instant pistachio pudding
1- cup mini marshmallows
1/2 – cup chopped nuts (optional – I do not use them)
Put the pudding in a bowl and thin with the milk. Then blend in the cool whip. Add the pineapple (must be drained) and then add the marshmallows.
Best if made the day before and chilled overnight. Make sure the can is crushed pineapple and put it in a colander and then press on the pineapple with a spoon until you have got most of the liquid out.
Leave me a comment and let me know how you like it and/or share a favorite recipe of your own!