Pistachio Dessert
1 20-ounce can
crushed pineapple
1 11-ounc can
mandarin oranges
1 16-ounce can
mixed tropical fruit
1 cup green
grapes, cut in half
2 3.4-ounce
packages Instant pistachio pudding mix
1 cup sour cream
1 cup miniature
marshmallows
1 cup chopped
pecans
1 8-ounce carton
frozen whipped topping
Drain three cans of fruit and reserve liquid. Pour juice into a measuring cup. If needed, add enough water to equal 1 ½
cups. In a bowl, mix together the
juice/water, pudding mix and sour cream until smooth. Stir in the whipped topping, marshmallows and
nuts. Fold in the fruit. Cover and chill at least 2 hours before
serving.
Yield: 8
servings.
Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com
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