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Pistachio Salad

Recipe from the kitchen of Molly Owen

Recipes to Remember

1 (9 oz.) container Cool Whip

1 (3 oz.) pkg. instant pistachio pudding

1 (No. 2) can crushed pineapple and juice

1 c. miniature marshmallows

1/2 c. chopped pecans

Mix pudding with crushed pineapple and juice. Add Cool Whip.

Add marshmallows and chopped nuts. Mix together well.

Place in pan; refrigerate. Serves 12 (in 9- by 13-inch pan).


Subscribers -- The Times would like to share readers' recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to

Editorial on 07/10/2019

Print Headline: Recipes

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