PISTACHIO PUDDING DESSERT

My Stepsister, Yvonne was a young mother when she came into my life and with her came a beautiful chunky little baby boy, my nephew Adrian.  Who knew these two would teach me so much in life.

Yvonne was a true “Suzy Home Maker.”  She worked outside the home, took impeccable care of her home and baby, was into crafting, cooking and liked to take a break and have a good time! Yvonne taught me how to sew, she trusted me to babysit her precious boy and she took me to my first concert, Earth, Wind and Fire…not to mention my first night club.

I appreciate all the experiences we shared. Those new skills came in handy when I had babies of my own. I was able to sew matching dresses for my two girls and adorn their locks of hair with cute homemade bows. Both daughters know the lyrics to most Earth, Wind and fire songs and coincidentally my eldest daughter was married on “the 21^st day of September.”

Yvonne also introduced me to one of the easiest sweet dessert dishes that always find itself on the buffet at each and every family gathering. It is a favorite for both girls and I think it will be carried on for generations to come.

One thing I changed in my version from Yvonne’s original list of ingredients is I exchanged pistachios for the walnuts. For me it provides the crunch needed but provides that more intense pistachio flavor. Either way it is good and extremely easy to prepare.

Four Easy Ingredients

First Combine the pineapple with its juices and the pudding

Mix them thoroughly

Add the Cool Whip and mix

Toss in the pistachios - save a few for sprinkling on top at serving time.

INGREDIENTS

• 2 Boxes Instant Pistachio Pudding
• 2 Cans Pineapple Tidbits (drained)
• 2 16 Oz Cool Whip
• 1 Cups Chopped Pistachio Nuts (could substitute walnuts)

PREPARATION

1. In a large bowl combine pineapple with its juice and pistachio pudding packets, mix well.
2. Thoroughly mix in Cool Whip.
3. Toss in and mix 2/3 of the pistachio nuts.
4. Refrigerate for a minimum of 4 hours but it is best overnight.