Pistachio Fruit Salad--Green Stuff

Well, here we are for What We Like (or Don't Like) Wednesdays. The following recipe we LOVE! Hope you enjoy!

Beth posted this recipe for Pistachio Fruit Salad on her blog a while back, and I thought I would share it here. I got it from a coworker (sorry to say I can't remember her name) when I worked at TG&Y on Mobile Highway many years ago (like 1985!). We were having an employee luncheon, and she brought this salad. I am not an adventurous eater and was not going to eat any. It was GREEN! That is, until everyone was raving about how good it was. I'm glad I caved and tried it. It is SO good and has become a family favorite during the holidays. I also make it at other times of the year because it is just so good and healthy for you too. We refer to it as Green Stuff because it is easier to say, and it just plain looks like Green Stuff.

Here is the original recipe!
(I have made some changes and will add those below.)

Pistachio Fruit Salad

2 cups pineapple juice

2 packages instant pistachio pudding (small box)

16 ounces sour cream

8 ounces whipped topping (Cool Whip)

1 large can pineapple chunks (drained)

1 can mandarin oranges (drained)

2 bananas sliced

1 jar cherries, sliced (drained)

Before getting into the recipe instructions, I want to make note of the changes I have made to this recipe (both to make it healthier and easier).

1. First off, I put the cans of pineapple and oranges and the jar of cherries into the fridge to chill them. This helps the salad cool quicker when you refrigerate it at the end.

2. I use the pineapple juice from the cans of pineapple. If there isn't enough to make 2 cups, I top it off with the juice from the mandarin oranges.

3. I use instant sugar-free, fat-free pistachio pudding mix, either Jell-O brand or Royal brand (just comes in sugar-free).

4. I use both light sour cream and light whipped topping.

5. I use pineapple tidbits rather than chunks, and I use 2 cans.

6. I use 4 cans of mandarin oranges (because we LOVE mandarin oranges).

7. I DON"T use bananas. They turn dark, and the salad doesn't look very appetizing after that happens.

8. I use a small jar of cherries because I don't like a lot of cherries. You, of course, can use whatever size you wish.

Now for the instructions!

Pour the pistachio pudding into a bowl and add the pineapple juice. Whisk together until smooth and thickened. It will be a little bumpy because of the pistachio nuts in the pudding. Add the sour cream and whipped topping. Stir until mixed well. Add the fruit (remember to drain off the juice) and mix well. Now your salad is done and ready for the refrigerator. See that was easy, wasn't it?

I also wanted to add that I usually cut the recipe in half. It works out great!

Anyway, here are some pictures of the finished product.

I hope you enjoy this recipe and hope that it becomes a family favorite for you too!

Have a great day!

Denise

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