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Every year we have a tradition to make these two desert salads for the holidays, my grandmom started it and i've definantly picked up on makeing these every year. Hope you guys like them!!
1 (1 lb.) can crushed pineapple
1 (8 oz.) container Cool Whip
1 1/2 c. chopped nuts
1 sm. box instant pistachio pudding
1 1/2 c. mini marshmallows
Mix pistachio pudding and cool whip together (best if cool whip is very soft), drain the pineapple but keep juice, Mix everything together except the pineapple juice. Once all is mixed together add the juice till you get a texture you like.
best if sits in fridge over night so that the marshmellows get soft.
This other one isn't the recipie i have, I'm still waiting on getting that one again from my step mom, but this one seems to be very similar if not the same .
1/2 c sugar
1 tb all-purpose flour
1/4 ts salt
1 cn (20 oz.) pineapple chunks -
1 cn (8 oz.) crushed pineapple -
1 egg; beaten
2 ts lemon juice
8 oz acini pepe, uncooked
2 cn mandarin orange segments (11
- oz. si; ze cans), drained
8 oz non-dairy whipped topping
-thawed a; nd divided
3 c miniature marshmallows
1/2 c flaked coconut
1 maraschino cherries
In medium saucepan, stir together sugar, flour and salt. Drain
pineapple, reserving juice to equal 1 cup. With whisk, gradually stir
juice and egg into sugar mixture. Cook over medium heat, stirring
frequently, until mixture comes to a boil. Stir in lemon juice. Cool
mixture to room temperature. Meanwhile, cook pasta according to
package directions; drain. Rinse with cold water to cool quickly;
drain well. In large bowl, stir together pineapple juice mixture and
pasta. Cover; refrigerate several hours or overnight. Add crushed
pineapple and chunks, oranges, 2 cups whipped topping, marshmallows
and coconut; mix gently and thoroughly. Cover; refrigerate until
cold. Top with remaining whipped topping; garnish with cherries. 12
servings (About 1 cup ea.).