-a Post update added later in the day ...
This is my first post for Retro Cooking Month over at Mrs. B's !
Today's topic Quick and Easy Dessert Day!
(and this is ubber easy and at least over 30 years old and that's retro right?)
We always called it "the green stuff" when we asked Mom to make this yummy desert. Now, I am not sure where she got this recipe, could have been from a box of pudding, a tub of whipped topping or a friend, I really don't know. But I do know we all loved it and us kids would be so bummed when she would walk out the door to some social event with her bowl of green goodness in tow, until we would discover she had tucked just enough in the back of the fridge for us.
As an adult it has served me well as something to whip up right quick, and me being me, I have discovered just how versatile it is because I have served it in more ways than one. It takes literally minutes to whip up and can be served right away , but is really best if left to sit in the refrigerator for at least 30 min ( but over night is even better) to give things a chance to set.
1 8oz can crushed pineapple
1 3.4 ounce box instant Pistachio Pudding
1 to 2 cups mini marshmallows
1 16 oz tub whipped topping
1/4 cup chopped pistachio nuts (optional)
place the pineapple, juice and all , in a large mixing bowl.
next add the instant pudding mix and marshmallows and give it all a good stir!
now, patiently fold the whipped topping into the pudding-pineapple mixture.
Fold well till it is a nice light green with no dark streaks of unmixed pudding-pineapple mixture running through it. At this point you can place it covered in the refrigerator , transfer it to single serve desert cups and refrigerate. Top with the extra pistachios before serving .
take it a step further
Play with it
and make some lovely and yummy treats!
For this version
I first placed a small dollop of the Pistachio Pudding Fluff in the bottom of a small cordial/brandy glass.
Then I placed in one maraschino cherry cut in half and sprinkled in some crushed honey gram cracker crumbs .
Then I added another small dollop of Pistachio Pudding Fluff and some more crushed honey gram cracker crumbs .
I topped that with about 1 teaspoon of the maraschino cherry juice and placed 1/4 of a honey gram cracker in the back . ( this can be held and placed right before serving so the cracker doesn't get soggy )
refrigerate till ready to serve or serve instantly.
This version gives a slice of left over cake a taste lift ( 1 piece of cake sliced about 1/4 of an inch thick will make about 2 to 4 cups.. depending on how much you choose to use in each sup . )
The cake was a yellow and chocolate cream cake , that I chuncked up.
I layered it between dollops of the Pistachio Pudding Fluff. ( starting and ending with the fluff)
Next, I melted some Hersey's special dark chocolate chips and milk to make a cheater gnash and grabbed a square of Hersey's Extra Dark chocolate and pushed it in to the Pistachio Pudding Fluff and drizzled the whole thing with the chocolate gnash .. this hold well in the fridge covered with cling wrap for up to 8 hours.
For this version
I sliced the peal from a sweet orange, then removed the segments from the pith.
The orange was layered between dollops of the Pistachio Pudding Fluff and topped with one piece of orange sliced into 2 thin pieces , a
maraschino cherry, and some orange zest curls ..
really , these are only 3 of the many ways I have worked this simple
Pistachio Pudding Fluff into fantastic family and friend pleasers..
OH this is also an excellent filling for a simple no bake pie too
this "green stuff" really is quite versatile..
I hope you try it and it inspires your KitchenWitchen Creativity
Day 21 Already!
1 hour ago