A resident of Hood County since 1989, Nancy Pricer enjoys sharing recipes with backstories. Send your favorite recipes and short stories about them to [email protected]
“The 70s, and we want to bring back two desserts.”
Thus, they cannot bring them back. I like them, and I don’t share.
My boss, Sam, started a conversation the other day about trends from 20 to 30 years ago. That made me think about food trends. I have a sweet tooth, so naturally I started thinking about retro desserts.
Jell-O receptors were what I thought at first, but then my thoughts shifted to some retro recipes I found recently with an instant pistachio pudding mix. Jell-O’s instant pistol pudding came out in the mid-1970s when I was a fan of pistachios. That’s when the pistachios were still dyed red.
In the early 80s I started making what I call Pistachio Fluff. Some called it Watergate Salad, Green Fluff and different names along with different versions. The recipe below is my favorite one I’ve been making for years.
The Pistachio Lush recipe was sent recently by an old friend in high school whose mom used to make it when we were in school. The mothers of my friends were all good cooks and we were all well fed.
2 cups graham cracker crumbs
16-ounce Cool Whip container
8 ounces cream cheese (room temperature)
2 small boxes instant pistachio pudding mix
Combine graham cracker crumbs, melted butter and white sugar. Press under 9×13 pan. Bake at 350 for 10-12 minutes. Let cool to room temperature.
Combine 2 cups of Cool Whip, cream cheese and powdered sugar. Mix well and spread on cooled crust.
Combine pudding mix and milk. Very good and let sit for 5-10 minutes to thicken. Spread the previous layer.
Cover and refrigerate for at least 2 hours. Before serving, top with remaining Cool Whip and chopped nuts.
1 (20 ounces) can be crushed pineapple, do not get used to
1 (3 ounce) packet of instant pistachio pudding mix
1 (12 ounce) container of frozen whipped topping, melted
2 cups of miniature marshmallows
1 (15.25 ounces) can have a fruit cocktail, drained
1 (11 ounces) can of mandarin oranges, drained
¾ cup of toasted chopped pecans (optional)
In large bowl, mix instant pudding and undrained pineapple. Add thawed topping. Stir in marshmallows, fruit cocktails, and mandarin oranges. Cover, and refrigerate until completely cooled. Top with pecans before serving if desired.