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Saturday, December 29, 2012
Pistachio Salad
1 oz. pkg. pistachio instant pudding
8 oz. can crushed pineapple in juice, undrained
1 Cup vanilla yogurt
2 1/2 Cups Cool Whip®
1 Cup pecans
1 Cup miniature marshmallows
Place Bean Pot in refrigerator for 1 hour until chilled.
Remove Bean Pot from refrigerator and stir in pudding
mix, pineapple with juice, yogurt and Cool Whip®.
Mix well and add pecans and marshmallows.
Cover and refrigerate for 1 hour.
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