This stuff is fluffy, simple, sweet and absolutely no-bake.
It’s also a childhood memory.
Pistachio cream pudding was one of my mom’s holiday staples.
She passed the recipe on to me, along with recipes for Western macaroni, brown beans and buttery slow-roasted turkey.
Some call this Watergate Salad. Others call it Pistachio Pineapple Delight.
My mom just called it pistachio pudding.
She made this creamy dessert (and the turkey, mashed potatoes, lots of corn and everything else on the table) almost every Thanksgiving and Christmas.
I loved this stuff as a kid.
Pineapple and that old-school pistachio flavor just go together. Cool Whip makes it nice and creamy, and the nuts add an addictive crunch.
My husband and I just finished off more than half a big bowl full. It’s good.
Pistachio Cream Pudding
only slightly altered from mi madre’s recipe
- 1 (3.4 oz) box pistachio instant pudding mix
- 1 (20 oz) can crushed pineapple
- 1 (8 oz) container Light or Regular Cool Whip (I use light and notice no taste difference between the two)
- 1/2 cup chopped pecans or walnuts
Drain the can of pineapple thoroughly.
Stir together the pineapple, nuts and pistachio pudding mix. Fold in the Cool Whip.
Cover and chill in the refrigerator for at least 2 hours. Grab a spoon and enjoy!