PISTACHIO SALAD

By Sube

Ingredients

• 8 ounces cool whip
• 8 ounces cream cheese, softened
• 1 (3.4 ounces) box pistachio pudding
• 1 (20 ounce) can crushed pineapple (in juice, not syrup)
• toasted coconut, if desired

Preparation

Step 1

1. Drain the crushed pineapple and reserve the juice, set both aside.
2. Cream together the cool whip and cream cheese.
3. Mix in the pistachio pudding.
4. Stir in the pineapple and slowly add some pineapple juice until you reach your desired consistency. (or 3 tablespoons of juice)
5. Spoon into serving dishes and allow to set up in the fridge for an hour.
6. Sprinkle on some toasted coconut (if you'd like) and enjoy!.

NOTES: THIS IS THE PERFECT DESSERT TO MAKE AHEAD OF TIME; WRAP WITH SARAN WRAP AND PLACE IN THE REFRIGERATOR UNTIL YOU'RE READY TO SERVE!