Clarion County Recipe of the Day: Pistachio-Pineapple Salad

J.C. Taggart

J.C. Taggart

Published August 3, 2017 4:01 am
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A creamy and delicious side dish!

Pistachio-Marshmallow Salad

Ingredients

1 — 16 oz. carton frozen whipped topping, thawed
1 — 3.4 oz. package instant pistachio pudding mix
7 drops green food coloring
1 — 20 oz. can crushed pineapple, undrained
3 cups miniature marshmallows
1/2 cup chopped walnuts

Directions

~In a large bowl, combine whipped topping, pudding mix, and food coloring.

~Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours.

~Just before serving, sprinkle with nuts.

~Makes 12 servings.

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