Posts Tagged ‘pistachio pudding’


I cannot believe I haven’t added this recipe to my blog!  I have been making it for years and thought it was here.  But it’s not.  And it’s worth it.  This pistachioed version of the traditional frog eye salad recipe is far more superior.  Plus it’s  green.  Who could ask for more.  This salad is a super duper easy and popular dish to bring to parties/potlucks, etc.


1 1⁄3 cups acini di pepe pasta (uncooked)
1 (20 ounce) can pineapple chunks, drained (reserving all juice)
1 3⁄4 cups half and half
2 (3 1/2 ounce) boxes instant pistachio pudding (you can use sugar free if you’d like)
16 oz cool whip, thawed
1 (8 ounce) can crushed pineapple, drained
2 (12 ounce) cans mandarin orange sections, drained
3 cups mini colored marshmallows
1 cup flaked coconut

Cook pasta in boiling water for 11 minutes.
Drain well, rinsing with cold water to cool pasta.

While cooking pasta, in large bowl whisk reserved pineapple juice, half and half and pudding mix for 2 minutes.

Gently stir in cooled pasta, cool whip and remaining ingredients.

Cover and refrigerate at least 5 hours.

garnish suggestion:  toasted coconut or maraschino cherries



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pistachio cranberry bread


4 eggs (beaten)

1 pkg Duncan Hines Butter Golden Cake Mix

1 pkg Pistachio instant pudding

¾ cup sour cream

½ cup honey greek yogurt

¼ cup water

¼ cup oil

1 cup sweetened dried cranberries

Cinnamon sugar

Three 8-inch by 3 7/8-inch foil pans


Preheat oven to 350 degrees. Beat eggs. Add dry cake mix, instant pudding. Stir in sour cream, yogurt, water and oil. Mix by hand or at low speed for two minutes. Fold in dried cranberries.


Prepare 3 bread pan by spraying vegetable shortening on all interior. Sprinkle with cinnamon sugar. Distribute batter evenly between the three. Bake for 25 minutes.


You can also do this bread without cranberries if you prefer.


Happy Holidays!!

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