by Carol Ann
2 small boxes Pistachio Instant Pudding & Pie Filling
2 cans (20oz) Crushed Pineapple, in juice (do not drain)
2 cup Mini Marshmallows (Jet Puffed)
1 cup, plus 1 tbsp, Pecans; chopped and separated
3 cup (8oz) Cool Whip, thawed
In large bowl; combine both boxes of dry Jello Pudding, pineapple (with juice), and 1cup chopped pecans, and mix well. Gently stir in 2 cups of the Cool Whip until well mixed. Refrigerate for 1 hour, or until almost firm. Fold in marshmallows and stir just until mixed. Refrigerate again until firmly set. Top with remaining Cool Whip and sprinkle with 1 tbsp chopped Pecans. Refrigerate until ready to serve.
10-12 servings
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