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Salads - Soups - Sidedishes
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None
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Ingredients |
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1 small package instant pistachio pudding
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16 oz can chunky pineappe
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8 oz can crushed pineapple
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1 cup shreded coconut
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1 cup chopped walnuts or pecans
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12-16 oz nondairy whipped topping, thawed
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1 cup miniature marshmallows
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Instructions |
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In a large bowl, mix both types of pineapple, and sprinkle pudding on top and let it sit for a few minutes
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Combine nuts and coconut, and fold into the mixture
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Blend in whipped toppign and marshmallows
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Refrigerate for 2 hours and serve
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| Serving
Suggestions |
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12 or more
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Originally Submitted
9/28/2011
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0 Out of 5 from
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You can add this Pistachio Ambrosia recipe to your own private DesktopCookbook.
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