Thursday, June 28, 2012

Good Ol' Pistachio Jello Salad



As a cookbook author, of course, I used to hear from readers. But mostly it was about recipes.  So now as a fiction author getting emails every now and then from readers, it’s mind blowing to hear from people about my writing or my characters—or even the town in my book, Cumberland Creek.I don't think I will ever get over it.
So I had to laugh the other day. A Creative Memories consultant contacted me. For those of you who don’t know, Creative Memories is a huge scrapbook company. She loves SCRAPBOOK OF SECRETS, loves the characters, the scrapbooking and the way food is involved in the scenes. She mentioned one particular item that she says is popular at a lot of crops—the pistachio jello salad. She said she had a good laugh when she saw it in my book. That warms my heart.
So I’d thought I’d offer up the recipe today for those of you who don’t know the mainstay at crops, picnics, and other family gatherings.
                                          Photo by Angela de Marco


Pistachio Jello Salad
1 carton (16-ounce size) frozen whipped topping, thawed
1 package (3.4 ounce size) instant pistachio pudding mix
6 drops green food coloring, optional
3 cups miniature marshmallows
1 can (20-ounce size) crushed pineapple, undrained
1/2 cup chopped pistachios or walnuts
 
In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts.

4 comments:

Linda O. Johnston said...

Wow, that both sounds and looks delicious, Mollie. It might even tempt this less-than-enthusiastic cook to give it a try!

Mollie Cox Bryan said...

It's so easy to make and it's really good. I predict you will love it. ;-)

Betty Hechtman said...

How nice that you heard from somebody in the scrapbook business. I never would have guessed there were popular scrapbooking foods. Thanks for sharing the recipe.

Susie Bentz said...

Delicious...we make it with pecans and call it ambrosia!