Friday, May 28, 2010

Pineapple Pistachio Salad (better known at our house as Pistachio Glop!)

1 20 oz. can crushed pineapple in juice (undrained)
1 (4 serving size) pkg. instant pistachio pudding mix (I use sugar free)
1 small carton plain yogurt (6 - 8 oz.)

Mix all together. Chill a couple hours. Great as a side dish, or dessert. Can be put into a graham cracker crust and voila! a Pineapple Pistachio Pie!

Sorry Friends, that it has been so long since I entered a recipe! Part of the time was spent in Florida with Gary's mom. We had great weather and walked to the pool almost every morning. She mentioned she had looked at this blog and found the recipes too complicated. Hence, I made her this while there, and I don't think you can get much simpler!

This is a recipe I was given by Laura Kelly Gibbs, a close friend and co-worker at the Peach County Dept. of Family and Children Services located in Fort Vally, Georgia. We worked there in the late 70's. Fort Valley was quite a culture shock for a girl raised right outside of Washington DC in College Park, Maryland in Prince George County. However, discovering good friends like Laura helped immensely in the adjustment. I really don't remember if this recipe had another name besides "Pistachio Glop." I just made up the Pineapple Pistachio Salad as it sounds a little more mature! Enjoy!