Mothers Pistachio Mallow Salad Food

PISTACHIO MALLOW SALAD

Steps:

• In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, top with additional whipped topping if desired, sprinkle with nuts.

WATERGATE SALAD

Steps:

• Slowly whisk the heavy cream into the cream cheese and confectioners' sugar in a large mixing bowl with an electric mixer until very smooth, then increase the speed to medium high and beat until medium-stiff peaks form.
• Combine the pineapple (with juice), pistachio pudding mix and 3/4 cup of the walnuts in a separate bowl until the pudding mix is dissolved.
• Fold in the marshmallows and 2 cups of the whipped cream-cream cheese mixture until fully incorporated. Refrigerate until well chilled, at least 4 hours.
• To serve, spoon into small bowls and top with the remaining whipped cream-cream cheese mixture, remaining 1/4 cup walnuts and the maraschino cherries.

PISTACHIO MALLOW SALAD

Steps:

• In a large bowl,combine whipped topping,and pudding mix.
• Fold in the marshmallows and pineapple.
• Cover and refrigerate for at least 2 hours before serving.

5-INGREDIENT WATERGATE SALAD

Steps:

• 1. In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.
• My Note: This is a good recipe that you may needs some modifications. To get the pineapple to pudding mix ration right, I make it with a 20 ounce can of fruit with two boxes of pudding, adding double the whipped cream. Sometimes it is good to add coconut as well.
• Sometime I would add more pineapple than called for - I used a 20-oz. can of (unsweetened) pineapple chunks. The second time I made this, I wanted to make it less soupy (adding all the juice was just too much liquid), so I drained the entire 20-oz. can of pineapple (chunks) into a measuring cup, then added 1/2 cup juice to the pudding. Letting it sit overnight is key, as it will taste too much like unprepared pudding if you don't. I used pecans instead of walnuts, and cut down on the amount (used 1/4 cup instead of 1/2), and would do that again. I also used the entire 8-oz. tub of whipped topping.
• My wilf had tons of requests at a baby shower for this recipe. Here it is wath she did -- 2 (3.4 oz) packages of instant pistachio pudding, 2 (20oz) cans of crushed pineapple, drained (1/4 cup reserved juice), 1/2 cup chopped walnuts, 1(16 oz) cool whip, thawed. Fold all ingredients into the cool whip and chill for several hours.