Time
Prep: 10 minutes Ready In: 8 hours 10 minutes
Ingredients
- 1 3-ounce package instant pudding, Pistachio
- 1 ½ c milk
- 1 8-ounce container cool whip
- 1 c mini marshmallows
- ½ c chopped walnuts
- 1 can crushed pineapple, plus the juice
Prep/Equipment
Directions
- In medium serving bowl, combine pudding mix and milk. Add remaining ingredients. Let set in fridge overnight. Serve cold.
Serving Suggestion
Serve with crackers.
Time
Prep: 10 minutes Ready In: 1 hour 10 minutes
Ingredients
- 2 8-ounce packages cream cheese, softened
- 1 8-ounce can crushed pineapple, drained
- 1 c chopped pecans
- ¼ c finely chopped green pepper
- 2 T chopped onion
- 1 T seasoned salt
- ¼ c chopped pecans
Prep/Equipment
Directions
- In medium bowl, mix cream cheese with fork. Gradually stir in pineapple, 1 c pecans, green peppers, onion, and seasoned salt. Roll into a ball.
- Roll in ½ c pecans, so that the outside of the ball is covered in pecans.
- Wrap in plastic film and refrigerate 1 hour prior to serving.
- 2 cups diced onion (12 oz)
- 2 cups diced celery (15-16 oz)
- 1/2 cup parsley, snipped
- 2 chicken bouillon cubes in 1 cup hot water
- 3 sticks butter
- 2-4 tsp sage
- 4 eggs, beaten
- 2 (12 oz) bags unseasoned croutons
Instructions
- BAKE THE PUMPKIN PIE.
- Simmer onion, celery, parsley, bouillon, and butter for 45-60 min.
- Let onion/celery mix cool.
- Combine with eggs and sage and mix.
- Place in large mixing bowl and add croutons gradually, to avoid adding so much that it becomes too dry. The mixture should still be wet and able to stick together.
- cut a piece of parchment paper to fit the size of the pan, butter the paper, and place the paper butter-side-down on the dressing.
- Cover with foil, bake for 45 minutes.
Cronin/Boyer Family Recipes