Top Classic Recipes You Are Not Making

My First Pistachio Mallow Salad

I brought this salad to a church picnic years ago. My friend Betty took one bite. Her eyes got so wide. She asked for the recipe right there. I still laugh at that.

It is the easiest thing to make. You just stir a few things together. The pudding mix makes it creamy and sweet. Doesn’t that sound nice? It matters because it brings people joy. Simple food can do that.

Why These Old Recipes Matter

These recipes are like old friends. They are not fancy. They are made with simple cans and boxes. But they tell a story of sharing.

They remind us of potlucks and family tables. That matters. Food is more than eating. It is about coming together. Which of these five dishes would your family try first?

The Story of Sweet Potatoes and Pineapple

My grandson used to turn his nose up at sweet potatoes. Then I made the casserole with pineapple. The sweet fruit makes them taste like sunshine. He asked for seconds!

That casserole is a hug in a dish. It is warm and soft. The toasted marshmallows on top are the best part. *Fun fact: The pineapple on top is a classic symbol of welcome.*

Salads That Are Not Leafy

Back in my day, “salad” often meant something sweet and creamy. Like Ambrosia or the cranberry gelatin. They were served right next to the turkey.

Ambrosia is just fruit, coconut, and cream. It is like a fluffy cloud. The cranberry one is wobbly and fun. Do you have a favorite “salad” like this from your family?

A Savory Surprise

The Pineapple Ham Casserole is my secret weeknight hero. It sounds unusual. But the pineapple makes the ham taste richer. It is not too sweet.

It all bakes together in one pan. The kitchen smells amazing. It matters because it is different. Trying new mixes keeps cooking fun. What is your favorite unusual food pair?

Ingredients:

Ingredient	Amount	Notes
frozen whipped topping	1 carton (16 ounces)	thawed
instant pistachio pudding mix	1 package (3.4 ounces)
green food coloring	6 to 7 drops	optional
DOLE Pineapple Tidbits	1 can (20 ounces)	undrained
miniature marshmallows	3 cups
chopped pistachios or walnuts	1/2 cup
Additional whipped topping		optional
sweet potatoes	6 medium
DOLE Crushed Pineapple	1 can (20 ounces)	drained
butter	1/2 cup	cubed
sugar	3/4 cup
eggs	2	beaten
vanilla extract	1 teaspoon
ground nutmeg	1/2 teaspoon
salt	1/2 teaspoon
large marshmallows	15
DOLE® Mandarin Oranges	1 can (15 ounces)	drained
DOLE® Pineapple Tidbits	1 can (8 ounces)	drained
miniature marshmallows	1 cup
sweetened shredded coconut	1 cup
sour cream	1 cup
cherry gelatin	1 package (6 ounces)
DOLE Crushed Pineapple	1 can (20 ounces)	undrained
boiling water	1-1/2 cups
whole-berry cranberry sauce	1 can (14 ounces)
seedless red grapes	1-1/2 cups	halved
chopped pecans	1/4 cup
uncooked wide egg noodles	2 cups
chopped celery	1/2 cup
butter	2 tablespoons	divided
cream cheese	1 package (8 ounces)	cubed
whole milk	3/4 cup
cubed fully cooked ham	2 cups
DOLE Crushed Pineapple	2 cans (8 ounces each)	drained
Worcestershire sauce	2 teaspoons
salt	1/2 teaspoon
pepper	Dash
dry bread crumbs	1/4 cup

My Pistachio Cloud Salad

Hello, dear! Come sit. Let’s talk about a fluffy green cloud of a salad. My granddaughter calls it “The Leprechaun Dessert.” I still laugh at that. It’s sweet, creamy, and full of happy little marshmallows. It’s the easiest thing to make for a family gathering. Doesn’t that sound nice?

You just need a big bowl and a spoon. The magic is in the folding. Be gentle, like you’re tucking a baby bird into a nest. Here’s how we make our cloud.

• Step 1: Grab your biggest mixing bowl. Plop in the whole tub of whipped topping. Sprinkle the pistachio pudding mix right on top. Add a few drops of green food coloring if you want. It makes it so cheerful! Stir it all together until it’s one smooth, pale green dream. (Hard-learned tip: Let the whipped topping thaw first. Otherwise, you’ll have a lumpy time!)
• Step 2: Now for the fun bits. Pour in the pineapple with all its juice. Then add the tiny marshmallows. Gently fold them in. Don’t stir hard! We want it light and airy. Once it’s mixed, cover the bowl. It needs a long nap in the fridge. Two hours at least. This lets the flavors become best friends.
• Step 3: Time to serve! Give it one last fluff with your spoon. You can add another dollop of whipped topping on top. Then, sprinkle with the chopped nuts. The crunch is perfect with the creamy. Do you think this tastes more like a salad or a dessert? Share below!

Cook Time: 2 hours (chilling)
Total Time: 2 hours 10 minutes
Yield: 8 servings
Category: Salad, Side Dish

Three Twists on the Classic

This salad is like a favorite sweater. You can dress it up for any season! Here are three fun ways to change it.

• Tropical Twist: Use coconut pudding instead of pistachio. Add a handful of toasted coconut flakes.
• Berry Blast: Skip the food coloring. Use vanilla pudding and fold in fresh raspberries.
• Citrus Sunshine: Use lemon pudding mix. Fold in some drained mandarin oranges. So bright and sunny!

Which one would you try first? Comment below!

Serving It Up Right

This salad is a star at potlucks. I serve it in my big glass bowl. The green looks so pretty. It’s perfect with baked ham or crispy fried chicken. For a fun treat, put a scoop in a little dessert cup. Top it with a cherry! For drinks, grown-ups might like a sweet Riesling wine. Kids (and me!) love sparkling apple cider. Doesn’t that sound like a party? Which would you choose tonight?

Keeping Your Vintage Salads & Casseroles Fresh

These recipes are perfect for making ahead. Let’s keep them tasting great. The Pistachio Mallow and Ambrosia salads love the fridge. Cover them tight and eat within three days.

The gelatin and sweet potato casseroles freeze well. Use a freezer-safe dish. Thaw them overnight in your fridge before reheating. The ham casserole can be frozen before baking too.

I once forgot to cover my Ambrosia salad. The coconut dried out! Now I press plastic wrap right on the surface. This keeps everything moist and delicious.

Batch cooking saves your holiday energy. Make the gelatin or mallow salads two days early. Your future self will thank you for the ready-made side dish. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

First, a watery salad. If your canned fruit is too juicy, drain it well. Let it sit in a strainer for a few minutes. This keeps your dish from getting soggy.

Second, marshmallows that burn. I remember when I baked them too close to the top element. Now I place them on the casserole for the last 10 minutes only. They toast perfectly.

Third, a sauce that won’t thicken. For the ham casserole, let the cream cheese get soft first. Stir it constantly on low heat. It will melt into a smooth, creamy sauce.

Getting these right builds your cooking confidence. It also makes the flavors just right. A perfect bite makes everyone smile. Which of these problems have you run into before?

Your Recipe Questions, Answered

Q: Can I make these gluten-free?
A: Yes! Use gluten-free noodles for the ham casserole. Check your pudding and gelatin mixes for gluten-free labels.

Q: How far ahead can I make them?
A: All salads are better made 1-2 days ahead. The flavors get friendlier in the fridge.

Q: What’s an easy ingredient swap?
A: Use plain yogurt for sour cream in Ambrosia. Try pecans instead of pistachios. Use what you love.

Q: Can I make a smaller batch?
A: Absolutely. Just cut all the ingredients in half. Use a smaller baking dish for casseroles.

Q: Any optional tips?
A: A dash of cinnamon in the sweet potato casserole is lovely. *Fun fact: These “salads” are called that because they’re served cold, like side dishes!* Which tip will you try first?

Bringing Back the Classics, Together

I hope these recipes bring you joy. They are from a time of simple, happy gatherings. I love keeping these traditions alive in my kitchen.

Please tell me if you make one. I would love to hear your family’s thoughts. Share a picture of your beautiful table. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. Remember, the best ingredient is always the love you stir in.

Happy cooking!
—Chloe Hartwell.