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Pistachio and Pecan Salad


"My grandma used to make this salad at holiday time when I was little. It's an old recipe but still just as good."
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45 m servings 201 cals
Original recipe yields 16 servings

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  • Prep

  • Ready In

  1. Mix milk and pudding mix in a bowl; stir cream cheese into pudding mixture. Fold whipped topping into pudding mixture. Mix marshmallows, pecans, and pineapple into pudding mixture. Refrigerate until flavors combine, at least 30 minutes.

Nutrition Facts

Per Serving: 201 calories; 13.8 g fat; 18.2 g carbohydrates; 2.5 g protein; 17 mg cholesterol; 145 mg sodium. Full nutrition

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Read all reviews 3
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This of COURSE was A W E S O M E !!!! I had walnuts in the freezer so I beat then up with a hammer and tossed them in the pudding pool. I was out of milk so I used about 1/4 of vanilla creamer. ...

Delicious! Great summertime treat for when its too hot to bake. I read other similar recipes but went with this one because of the cream cheese which is absent from most other recipes. I think i...

The only 2 things I did differently is I added the cool whip by folding it in to the cream cheese and milk and pudding. My husband will like this.