|1||Box Pistachio instant pudding mix|
|20 ounces||Crushed pineapple in juice|
|½ cup||Chopped pecans|
|8 ounces||Cool Whip; thawed|
In a medium bowl, blend pineapple (do not drain juice), and pudding mix.
Add cool whip and blend well, then mix in pecans. Refrigerate promptly. Let refrigerate about 2 hours before eating.
Recipe by: Granny
Posted to recipelu-digest Volume 01 Number 366 by "Campbell" <lauriec@...> on Dec 13, 1997
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