Reviewed: May 28, 2012

Really good version of ambrosia - never tried it with pudding before. But am I the only one who didn't get where the 3.4 oz comes from? Small boxes are 1 oz so large boxes must be double that? I doubled the recipe so used 2 small boxes and doubled the whipped topping, and used 20 oz can of pineapple. My son in law is allergic to nuts, even the small amount in pistachio pudding mix, so I used banana pudding instead and substituted coconut for the nuts. It was mediocre right after making it, but once it chilled it was delish! I'm sure coconut cream, french vanilla or white chocolate pudding mix would also work well.

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Reviewer:

hel's kitchen

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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Stratford, Connecticut, USA

Reviewed: Apr. 23, 2012

This is a very good recipe. I read the review of others and added 20 oz crushed drained pineapple instead of 8 oz. Later I poured in the pineapple water little by little until I reached the right texture. It is very easy to make and truly delicious. Thanks Jennifer for posting this recipe.

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Reviewer:

mwhite

Reviewed: Dec. 29, 2011

This was just okay. Seemed to be missing something, maybe could have used some coconut.

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Reviewer:

IMSwedish

Cooking Level: Intermediate

Living In: Bath, New York, USA

Reviewed: Dec. 20, 2011

I have used this as a go to recipe for the past few years. I remember this from my childhood and I have an Aunt who requests this for bbqs from time to time. I add chopped cherries to mine!

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Reviewer:

kim6980

Cooking Level: Intermediate

Living In: Brooksville, Florida, USA

Reviewed: Nov. 27, 2011

This is soo good! I had not had this in a long time and this recipe tastes just like my mom used to make. I think next time I may add coconut just to add to it to see how it works.But the basic recipe is just wonderful!

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Reviewer:

melnjare1959

Reviewed: Nov. 26, 2011

I made this for Thanksgiving and it was a great addition to the meal. I did the 20 oz of crushed pineapple, drained, and a full 8 oz tub of whipped topping. I took the suggestion of adding a can of drained fruit cocktail, and I actually prefer it without. The flavor of the fruit cocktail didn't really meld well with the pineapple flavor, so save yourself the effort and make it without the fruit cocktail.

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Reviewer:

Glennis

Cooking Level: Intermediate

Home Town: Bowling Green, Kentucky, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Nov. 16, 2011

my mom made this every holiday and called it pistacio pudding. She didn't add nuts; however, I do endorse the addition of some type of finely chopped nuts. We also never added the marshmallows so for those who don't appreciate the added sweet, you won't notice the absence of those. i would also support draining the crushed pineapple to avoid soupyness. The major difference in my mom's recipe would be the addition of minced maraschino cherries. For me this is a key ingredient. All in all...no holiday dinner is complete without this pudding/salad.

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Reviewer:

kaye

Living In: Weidman, Michigan, USA

Reviewed: Oct. 22, 2011

My husbands "secret" family recipe! LOL he believed that this was a recipe passed down from generation to generation! Its a nice addition to the holidays around here. We look forward to it every holiday!

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