Every week we’ll post a recipe that we both made. This week’s recipe was Pistachio Fluff, found over at Secrets of a Southern Kitchen. Printable recipe can be found at the bottom of this post.
This week’s recipe was Nance’s choice. I do not EVEN know what possessed her to want to make it, but I suspect that perhaps she’s baiting Amanda, who MUST be having a coronary over the idea of us calling this a “recipe.” (Who’s Amanda? Read her comment here.) We should have an “Amanda-baiting” category, shouldn’t we?
My parents were visiting last week, and Nance pointed out that Fluff is something that would be good to serve for company, so I made it for dessert one night while they were here.
I didn’t have all (well, ANY) ingredients on hand, so I asked Fred to stop at the grocery store on his way home. When he got home, he gave me the suspicious side-eye and said “Are you making Watergate Salad?”
I’d never heard of Watergate Salad, so I looked it up. Apparently Watergate Salad is very similar to Pistachio Fluff, except that Watergate Salad also has miniature marshmallows and pecans in it. In case you were wondering.
So, the ingredients:
20 oz can of crushed pineapple, 1 pkg (3.4 oz) of pistachio pudding mix, 1 container (8 oz) Cool Whip.
Drain your pineapple.
Put your pineapple in a bowl or plastic container and dump the pudding mix on top.
Stir the pudding mix and pineapple together. That is some fluorescent green shit, ain’t it? I was wondering if it was going to give me superpowers (spoiler: it didn’t. HMPH.)
Stir in the Cool Whip, and then refrigerate for at least a couple of hours so that the flavors can blend and meld and whatever. Serve.
The verdict? It was good. It certainly could have used miniature marshmallows and pecans, though, that probably would have made it perfect. It tasted familiar to me, so I’m thinking I’ve had it at some point in the past. My mother said she thought she’d made it before, but wasn’t sure. Will I make it again? Probably not. I had the one bowl of it, and that was enough for me.
I also sincerely doubt that Fred will request it, though perhaps he’ll have a flashback to his church days (you KNOW they serve big vats of this stuff at church functions) and start asking for it. (Doubt it.)
PS: This would have been a good recipe to have on St. Patrick’s Day, actually. Wish I’d thought of that!
I was going to say that I picked this recipe because it’s a good one for Easter, but I can’t lie. I wasn’t even thinking about Easter when I was trying to figure out what recipes I needed to choose for DCEP. I was really just thinking about the food that is served at baby and wedding showers. As much as I loathe going to those functions I sure do love the food! I also grew up in the Lutheran church and that means we had a potluck dinner just about every time an old lady got a fart cross-wise (shout-out to Pap) and, of course, everybody knows that Lutherans are all about JELL-O salads and mystery fluffs.
I vaguely remember that years ago I ate one of the green concoctions and really liked it. I was determined to find the recipe for it even without having a name or ingredient list. Well. I quickly found out that the one I was thinking of so fondly was definitely not the one that involved lime JELL-O and carrots. HOLY FUCK, THAT SHIT IS GROSS. It was also not the one that has miniature marshmallows in it because I actually hate those freaking ones. Shirley loves all of them. But she’s a freaking weirdo that also loves cauliflower and will order it in a restaurant. On purpose.
Are you picking up what I’m laying down?
Thinking about all those fluffs made me think that maybe I should give Google a chance at helping me find a food from my youth. Sure enough, Google came through.
I was a little leery of it being only three ingredients with minimal directions and then I checked myself because it’s only a delicacy to my low class taste-buds.
I hate waiting for pineapple to drain. It seems to take so damn long!
Getting an action shot while trying to dump this pudding out of the package was a huge pain in the ass. I am so put-upon.
How stupid am I that I used a whisk? Do not be like me.
Do not panic if you see dark things that look like bugs in there. What? I didn’t panic. I just said, “WHATTHEFUCK?!” Really loud.
They’re pieces of nuts. Pistachio is a nut. Duh.
Hey, it was a long day.
Didn’t even try with the whipped cream. No action shot for you!
Almost looks like leprechaun diarrhea, huh?
Fancy. This from the lady that gave you the leprechaun diarrhea visual. You’re welcome.
It was really good. Really, really good. So good that I’m sure I’ll be making it again. The best part? This didn’t even take five minutes to make and that’s including the time it took for the freaking pineapple to drain.
And get real with that whole wine glass thing. Toss that shit in some Rubbermaid and call it a day.
I only put this here so that Amanda won’t put me on blast.
- 1 20 oz can crushed pineapple
- 1 3.4 oz box Pistachio pudding mix
- 1 8 oz container Cool Whip (or similar whipped topping)
- Drain pineapple. Dump pineapple into a mixing bowl or plastic container with lid (you're going to be refrigerating this stuff). Top with dry Pistachio pudding mix.
- Mix pineapple and pudding until well combined.
- Add Cool Whip and stir until well combined.
- Refrigerate for at least a couple of hours before serving.