Ingredients for Pistachio Pudding Salad
- Instant Pistachio Pudding Mix
- Half And Half
- Unflavored Gelatin
- Pistachio Nut
- 1 (20 ounce) can crushed pineapple, drained
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How to Make Pistachio Pudding Salad
- Bloom gelatin: In a small bowl, sprinkle 1 (1 ounce) package of unflavored gelatin over 1/2 cup cold water. Let it sit for 5 minutes to soften.
- Dissolve gelatin: In a small saucepan, gently heat the bloomed gelatin over low heat, stirring constantly until completely dissolved. Do not boil.
- Cool gelatin: Pour the dissolved gelatin into a medium bowl and refrigerate for 15-20 minutes, or until slightly thickened and beginning to set (but not fully set).
- Prepare pudding: In a large bowl, beat 1 (3.4 ounce) package pistachio pudding mix with 1 1/2 cups cold half-and-half or milk until smooth and creamy.
- Combine ingredients: Gently fold in the slightly thickened gelatin, 1 (20 ounce) can crushed pineapple, drained, and 1/2 cup shelled pistachios, coarsely chopped.
- Chill: Cover the bowl and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the salad to set completely.
- Serve: Enjoy your heavenly Pistachio Pudding Salad! Garnish with extra pistachios if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
19g
Carbs
1g
