High Heels & Grills: Pistachio Pudding Salad

Tuesday, November 20, 2012

Pistachio Pudding Salad

Ever have something so embarrassing happen to you that all ya wanna do is crawl into a hole and never come out? Your hands get clammy, your pits get sweaty and your face turns bright red? This doesn't happen to me very often {Besides the face turning red part. I blush all the time and I can't do a dang thing about it.}, but this week it surely happened...times ten! I was walking into the grocery store and I hear this guy behind me yell, "Excuse me, mam!". He was walking in front of my car so I was afraid he was going to tell me I couldn't park there or something. No. It was worse. He said, "You have something stuck to your butt...". I look behind me and sure enough, there was a lint roller sheet and a receipt dangling from my back side. I was mortified. I shoved it in my purse and tried to laugh it off and said something like "Oh, ha, I guess it's time to clean the car...ha ha..." *shifty eyes*. Sometimes I hate being me. Anyone else make a total fool of yourself lately? Please do tell, so I don't feel alone. ;)

Anyway, enough about my awkwardness. How about a little pistachio lovin'?? My brother, my mom, and I all share a love for pistachios. Especially pistachio ice cream. Ohemgee, that stuff is divine. We could eat a whole carton of it, no questions asked! When I saw the recipe for this pistachio pudding salad, I knew it was right up my alley. 

I found this in a school cookbook from when I was in second grade and man, those second graders sure have good taste. I found all kinds of little gems in there! Like a low-fat shake recipe?? I don't know what kind of 8 year olds are worried about their food being low-fat, but I would sure love to thank them for it! For now though, I'm going to enjoy this delicious {not low-fat} pistachio pudding salad and I hope you do too!

  • 1 (3.4 oz.) pistachio pudding package
  • 1 (20 oz.) can crushed pineapple
  • 1 (8 oz.) carton whipped topping
  • 1 cup miniature marshmallows
  • 1/2 cup chopped pecans

  1. Drain the pineapple juice into a large bowl.
  2. Mix pudding and juice for 2 minutes.
  3. Fold in whipped topping, pineapple, marshmallows and pecans.
  4. Chill until ready to serve.

It was everything I could do to keep Zachary from snitching here and there, so that we had enough pudding to take a picture. It tastes absolutely delish and would be an awesome side for your Thanksgiving dinner!


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