Prep 10 mins
Cook 1 hr
This recipe is different from, and more detailed than, any of the others on this site. (The "Cook" time is really the "Refrigerate" time.)
- STIR pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended.
- GENTLY stir in whipped topping.
- REFRIGERATE 1 hour or until ready to serve.
- Garnish as desired.
I'm NOT on a diet, especially on a holiday.Thanks a lot for putting this recipe up. I lost my tried &true recipe &we all LOVE it! I'm gettin a wee bit tired of folks who write reviews to tell us certain recipes, including some of mine, are high in calories or fat or they are made w/some processed ingredients etc.I've got a conscience of my own and can make my own choices and I don't need anyone pointing out to me how much fat a certain dish on food.com contains. Please, site managers, you say you read reviews before you post them-this is America. We are each responsible for our own choices. Tx again Ozma for posting this delicious and most beloved recipe!!!
I'm curious what you mean by 2 c. Cool Whip. Are you going by the packaging (one small tub is 8 oz., the large ones are 16 oz.)? I went by the packaging, using a 16 oz. tub of Cool Whip. I doubled all the other ingredients, and it came out perfect. Technically, you probably want to go with 8 oz. of Cool Whip instead of 2 cups, just to clarify. :)
Love this "green stuff", as my family calls it!! Been making it forever, experimenting somewhat along the way with other add-ins. I've noticed that some cans of pineapple have more juice than others, so I started draining it first then adding enough back to get the right consistency so it doesn't end up soupy. Sometimes, it doesn't need any of it. Most times, I throw in more marshmallows than called for and about 1/3 cup of flaked coconut. An 8 oz tub of Cool Whip is plenty even with my extras and the sugar-free/fat-free pudding mix works well also.