Recipe by Maureen
"This recipe is delicious and easy to prepare. Enjoy! Pecans are a terrific substitute if walnuts are not on hand. "
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (3 ounce) package
instant pistachio pudding mix
1 (12 ounce) container
frozen whipped topping, thawed
1 (20 ounce) can
crushed pineapple with juice
Mine turned out perfectly. Apparently people can't read a recipe. No where in this recipe does it say to make the pudding first. It says to fold the pudding mix, which would be the mix right out of the pudding package, into the whipped topping.
I am laughing while I read all these reviews. You all figured it out. You need to use the pudding mix; not prepared, skip the bananas & drain the pineapple. My mother has made this for every Thanksgiving dinner I can remember. My aunt made the mistake of offering to make it about 6 years ago but when my mother gave her the recipe, she didn't tell her to skip the juice & just use the mix, don't make the pudding. To this day, my mother denies sabbotaging my aunt those years ago when she showed up with a green soupy mess. Thanks for the laugh.
I must have done something wrong when I tried this recipe for Memorial Day. It came out like soup. I was expecting something light and fluffy.
I followed the recipe exactly. i wanted to make it for thanksgiving. It turned out like soup! it was so runny even after i refridgerated it overnite! Ive checked other recipes and they all use dry pudding mix and drain the pineapple. this was the only recipe i found that has you prepare the pudding first. needless to say i didnt serve it and wasted time and money!
This recipe was AWESOME! The flavors and textures worked well.
What I did was drained the pineapple juice from the fruit and only used 1 cup of the juice. I blended the pudding with the juice until thick ( almost right away) and then added just a wee bit more juice to the pudding and blended until thick but smooth. I also added 1/4 teaspoon Almond Extract to the pudding. Then adding the pineapple into the pudding I folded in the whipped topping. I completed this with the bananas and I used roasted diced up pistachios instead of walnuts. I will make this all year round!
I think the recipe needs a few adjustments: Make sure you stir the pudding in with the pineapples and their juice and let it thicken a little. Next, I used 2c mini marshmellows and omitted the banana. It came out the with a good frothy texture after letting it chill for several hours and was enjoyed by MOST members of my family.
DO NOT mix the pistachio pudding per the box directions. This will produce the soup like consistency described in some of the other reviews.
Mix in the dry pudding mix only!
This recipe should read: DO NOT make according to pkg directions. You just mix the pudding with the cool whip! I've made this for years and it never comes out soupy if you do it that way.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 248
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple dessert salad starring pistachio pudding.
Pistachio pudding mix combines with whipped topping and lots of fruit.
See how to make a fun and colorful dessert salad in a Jell-O mold.