Replica edition News Sports Obituaries Opinion Church Special Sections Photos Contact Us Football play of the week Email Updates

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 9- by 13-inch pan. Refrigerate.

Serves 12.


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 [email protected]

Editorial on 02/05/2020

Print Headline: Recipes

Sponsor Content


COMMENTS - It looks like you're using Internet Explorer, which isn't compatible with our commenting system. You can join the discussion by using another browser, like Firefox or Google Chrome.
It looks like you're using Microsoft Edge. Our commenting system is more compatible with Firefox and Google Chrome.