July 13, 2012
foodie fridays: pistachio pudding
I can’t stop giggling.
I honestly don’t know what has gotten into me lately.
Maybe it’s the heat? Maybe I’ve had too many Palomas and Vodka Gimlets? Or maybe it’s the thought of the recipe I am sharing with you today?
Over the course of the year and a half that I have been writing Foodie Friday posts, I think this recipe may be my favorite. I probably should preface this with my mother made this green pudding for my brothers and I as kids. You have to remember that back in the “80’s” food was different. No one had ever heard of quinoa. No gluten-free breads were readily available, and the only side dishes I knew about were corn, potatoes, and green beans. I did grow up in Kansas after all.
Well, things were always a little different in our household. My mother, being the forward thinker that she is – did I ever mention that she started up her own recycling business back in the early “90’s”? I remember for show-in-tell in fifth grade trying to explain recycling and how it was good for the environment. You could have heard a pin drop. It went way over my classmates’ heads including the teacher’s. Needless to say, I brought my hamster to the next show-in-tell to save my popularity status.
As I mentioned above, my mother would make this pudding for us kids as a side dish with dinner. She figured if she could sneak in some fruit items in a smooth pudding we would grow up strong and healthy.
Every time we saw her whipping a batch of this Slimer-inspired pudding, my brothers and I would jump for joy. I remember if we were good during the day, she would throw in a couple of bite size marshmallows to really get us excited. Aahhhh…..those were the days.
Anyways, this is a fun side dish or dessert that will bring back childhood memories or create new ones. I mean you can’t go wrong with a tub of cool whip and pistachios?
1 8oz package instant pistachio pudding
1/2 tub cool whip
1/2 cup mini marshmallows (if desired)
1/4 cup pistachios, crushed, garnish
In a large bowl make pistachio pudding according to package directions, using the two cups of milk. Put the pudding in the refrigerator, for 30 minutes, or until slightly set. Take pudding out and add chopped banana and FOLD in the half tub of Cool Whip and marshmallows if desired. Serve in glass or bowl and sprinkle pistachios on top.