Saturday, September 10, 2011


2 pkg (4 serving size) jello pistachio instant pudding
2 cans crushed in juice, pineapple, drained
2 cups jet puffed mini marshmallows
1 cup chopped pecans
3 cups thawed Cool Whip topping

Mix dry pudding mixes, pineapple, marshmallows and pecans in large bowl till well blended. Gently stir in whipped topping, cover

Refrigerate for at least 1 hour till ready to serve. Garnish with additional whipped topping if desired and more chopped pecans.

Create a simple piping bag with a zip lock bag, but a corner off seal bag, and squeeze.

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