My First Pistachio Mallow Salad
I brought this to a church picnic in 1978. My friend Betty took one bite. Her eyes got so wide. She thought it was magic. I still laugh at that.
It matters because it’s pure joy in a bowl. It’s not fancy. It’s just sweet, fluffy, and happy. Doesn’t that sound nice? What’s the first dish you ever made for friends?
Why These Old Recipes Matter
These dishes are like time machines. They taste like my grandma’s kitchen. They remind us of slow Sundays and big family tables.
They matter for a simple reason. They bring people together. Food is more than eating. It’s about sharing stories and making memories. Which of these five recipes feels most like a memory to you?
The Sweet & Salty Secret
Look at that Pineapple Ham Casserole. It has a secret. The pineapple is sweet. The ham is salty. They become best friends in the oven.
Fun fact: This sweet-and-salty trick is very old. Cooks have used it for hundreds of years. It makes your taste buds dance. Do you like sweet and salty together?
Salad? Dessert? Who Cares!
Back then, we called anything with fruit and whipped topping a “salad.” My Ambrosia Salad is really a dessert. But we served it right next to the potatoes!
It was a fun little rule-breaker. It made dinner feel like a party. The Quick Cranberry Gelatin Salad is the same. It’s jiggly, red, and full of surprises. Does your family have any funny food traditions?
Give Them a Try
Don’t be scared of that sweet potato casserole. Boiling the potatoes makes your kitchen smell like fall. Then you get to smash them. It’s very satisfying.
Start with the Pistachio Mallow Salad. It’s the easiest. Just mix, fold, and wait. The waiting is the hardest part. Doesn’t that smell amazing when you open the pudding mix? I think so.
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, my dear! It’s Chloe. Come sit a spell. I want to tell you about my Pistachio Cloud Salad. It’s like eating a sweet, fluffy green cloud. My grandkids call it “Shrek pudding.” I still laugh at that. It’s so simple, a child could make it. But it’s magic at a potluck. Everyone asks for the recipe. Let’s make some magic together.
Step 1
Grab your biggest, prettiest bowl. Dump in the whole tub of whipped topping. Sprinkle the pistachio pudding powder right on top. Give it a gentle stir. It will turn a pale, creamy green. Doesn’t that smell amazing? Like sweet nuts and sugar. Add a few drops of green food coloring if you want it brighter. I usually do. It just looks happier.
Step 2
Now for the fun bits. Open your can of pineapple. Do not drain it! The juice makes everything perfect. Pour it all into the bowl. Then, measure out those tiny marshmallows. They look like little pillows. Fold everything together softly. You want to keep it airy. (Hard-learned tip: If you drain the pineapple, your salad will be too thick. Trust me on this!).
Step 3
Cover the bowl with a lid. Put it in the fridge for a good, long nap. Two hours at least. This lets the flavors become friends. Before serving, I sometimes add one more dollop of whipped topping. Then, sprinkle on the chopped nuts for a little crunch. The salty nuts with the sweet fluff is just right. What’s your favorite potluck dish to bring? Share below!
| Cook Time: | 2 hours (chilling) |
| Total Time: | 2 hours 10 minutes |
| Yield: | 8 servings |
| Category: | Dessert, Salad |
Three Twists on the Classic
This salad is a wonderful friend. It loves to dress up in new ways. Here are three of my favorite costumes for it. Try one and see what you think.
- Tropical Twist: Swap the pistachio pudding for coconut cream flavor. Add a handful of toasted coconut flakes. It will taste like a beach vacation.
- Berry Blast: Use vanilla pudding instead. Fold in a cup of fresh, chopped strawberries. The red and green looks so cheerful for spring.
- Cookie Crunch: Keep the pistachio pudding. But instead of nuts, crush up some shortbread cookies on top. It adds a buttery, crumbly surprise.
Which one would you try first? Comment below!
Serving It Up Right
This salad is the star of the show. I serve it in my glass trifle bowl. Everyone can see the pretty layers. It’s perfect with a simple grilled chicken or a baked ham. For a fun lunch, I put a scoop on a lettuce leaf. It feels fancy. For drinks, grown-ups love a sweet Riesling wine with it. For the kids and me, I make fizzy pineapple-ginger ale punch. It’s a perfect match. Which would you choose tonight?
Keeping Your Treats Tasty
Let’s talk about keeping these dishes fresh. Most of these salads love the fridge. Cover them tight for two to three days. The gelatin salad can last up to five.
For the casseroles, let them cool first. Then wrap the whole dish well. They will be good in the fridge for three days. You can freeze them for one month.
Reheating is simple. Warm casseroles in the oven at 350°. This keeps the topping crisp. I once microwaved a casserole and the topping got soggy.
Batch cooking saves your future self time. Double the sweet potato mix. Freeze one batch before adding marshmallows. This matters because a ready meal is a gift on a busy day.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
First, a watery salad. Always drain your canned fruit well. Let it sit in a strainer for a few minutes. This keeps your dish creamy, not runny.
Second, marshmallows that burn. Add them in the last ten minutes of baking. I remember when I baked them the whole time. They turned into little black puffs!
Third, a bland flavor. Taste your mixture before it goes in the oven. Adjust the salt or vanilla. This matters because your confidence grows when you trust your own taste.
Fun fact: The word “ambrosia” means “food of the gods” in old Greek stories.
Getting these right makes your food taste just like home. It also makes you feel like a real cook. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Use gluten-free noodles for the ham casserole. Check pudding and gelatin mix labels.
Q: Can I make them ahead?
A: All the salads are better made a few hours early. This lets the flavors get friendly.
Q: What are easy ingredient swaps?
A: Use yogurt instead of sour cream. Try pecans instead of walnuts. Use what you have.
Q: How do I scale a recipe for a crowd?
A: Simply double everything. Use a bigger baking dish. Add a little extra baking time.
Q: Any optional tips?
A: A dash of cinnamon in the sweet potato casserole is lovely. It is my little secret. Which tip will you try first?
From My Kitchen to Yours
I hope you try one of these classic recipes. They are full of sweet, cozy memories. I would love to see your creations.
Share a photo of your family enjoying them. You can tag my blog on Pinterest at @ChloesKitchen. It makes my day to see your tables.
Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today.
Happy cooking!
—Chloe Hartwell.
Top Classic Recipes You Are Not Making
Description
Rediscover timeless, forgotten dishes! These classic recipes deserve a comeback in your kitchen. Easy instructions for delicious, nostalgic meals.
Ingredients
Recipe 1: Pistachio Mallow Salad
Recipe 2: Pineapple Sweet Potato Casserole with Marshmallows
Recipe 3: Ambrosia Salad
Recipe 4: Quick Cranberry Gelatin Salad
Recipe 5: Pineapple Ham Casserole
Instructions
- Pistachio Mallow Salad: In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and DOLE Pineapple Tidbits. Cover and refrigerate for at least 2 hours. Just before serving, top with additional whipped topping if desired, sprinkle with nuts.
- Pineapple Sweet Potato Casserole with Marshmallows: Place sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain; cool slightly. Peel potatoes and place in a large bowl with butter and sugar; mash. Add drained DOLE Crushed Pineapple, eggs, vanilla, nutmeg and salt; stir to combine. Spoon into a greased 2-qt. baking dish. Top with marshmallows. Bake uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.
- Ambrosia Salad: In a large bowl, combine the DOLE Mandarin Oranges, DOLE Pineapple Tidbits, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.
- Quick Cranberry Gelatin Salad: In a large bowl, dissolve gelatin in water. Stir in DOLE Crushed Pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm.
- Pineapple Ham Casserole: Cook noodles according to package directions; drain. In a large skillet, sauté celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook and stir until cheese is melted. Add the noodles, ham, DOLE Crushed Pineapple, Worcestershire sauce, salt and pepper. Transfer to an ungreased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Notes
- Nutrition information is not provided for these recipes.
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