Hey, everyone. I hope you had a good Christmas/break/New Year. I’ve been putting off getting back into the grind, but there’s a lot going on and I need to get with it or I’ll never get everything done. First off: I mentioned it briefly before, but we’re moving in just over two months – from Arizona to Missouri – and January 1st marked the beginning of our official “packing up” time. (So far, I have packed exactly nothing, not even my Christmas decorations.) This move is going to be a real haul. Not only are we packing ourselves, we are also moving ourselves, and it is going to take us three days of driving to get where we’re going. The good news? THIS IS IT! This is THE MOVE, that, theoretically, we will never, ever, ever have to move from ever again. Ever. Boy. That sounds restful, doesn’t it? This is going to be my ninth move in the last ten years, and I’m about ready to be done.
In other news, I’ve decided to suspend the Monday link parties. My apologies to any fans of that feature, but I’ve got other things to worry about. Like the Spring issue of Crochetvolution, coming out February 1st! (Please…please don’t ask me how close that is to being ready.)
On to the meat of the post! My parents sent me some pistachio pudding mixes and a bag of mini marshmallows for my birthday last month. Why? So that I could make the dish that some call Watergate Salad or Mormon Salad, but that as a teen I knew only as ‘green fluff’ or ‘pistachio pudding.’
Kind of looks disgusting, doesn’t it? I was just thinking this would make great food for a Halloween party, where all the dishes look disgusting but are secretly delicious. I discovered green fluff at a Church potluck and afterwards zeroed in on it and filled, like, a third of my plate with it every time someone brought it. I even asked for it at my high school graduation party. Of course, I didn’t know what went in it, and I remember describing it to my grandmother as pistachio pudding with whipped cream and mini marshmallows in it. (I didn’t know about the pineapple! Crushed pineapple is some sort of magic ingredient that makes certain desserts about one thousand times more delicious.) Grandma made it for me, too, even though I could tell she thought I had gone insane.
Here’s the recipe for the real pistachio pudding.
1 – 3.5 oz box of instant pistachio pudding
1 – 20 oz can crushed pineapple (DON’T drain it!)
2 cups mini marshmallows (most recipes call for 1 cup. I used 2 because I can.)
1/2 c chopped nuts (OPTIONAL – I don’t add these)
2 cups whipped cream (I was out today and so I made mine with yogurt. Close enough!)
Just stir pudding mix, pineapple, and marshmallows (also nuts, if you’re nutty) together in a bowl; gently stir in whipped cream and refrigerate for 1 hour or until ready to serve. That’s it! Yum.