I’ve been sharing some family holiday recipes from Millie’s rolodex and those aren’t set to show up on the front page, but this recipe pretty much sums up my childhood Easter so I wanted to share it with everyone. It is not something you should examine or think about too deeply. This is a holiday that typically begins with the consumption of giant chocolate bunny heads for breakfast so everything that goes on your plate should follow that trend. (am I right?)

Pistachio Salad:

1 box Royal instant pistachio pudding & pie filling mix
1 20-oz can crushed pineapple
½ C. miniature marshmallows
½ C. chopped nuts
1 4½ oz carton Cool Whip

Pour dry pudding mix over undrained pineapple and mix. Add marshmallows and nuts; slowly fold in Cool Whip. Refrigerate 3-4 hours or overnite.

NOTES FROM ME: If you can find multi-colored mini marshmallows that makes it super festive and fun looking.  Try to resist the urge to add the entire container of Cool whip (which is usually 8 oz) – this is often one of my problems.

If you are looking for something easy for kids to make this weekend – this is it!

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