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 asked for the recipe right there. I still laugh at that.
It is the easiest thing. You just mix a few bowls of happy things together. The pudding and whipped topping make it creamy. The pineapple and marshmallows make it sweet and fun. This matters because it brings people joy. It is a taste of simple, shared happiness.
Why These Old Recipes Matter
These dishes are like time machines. They take us back to family tables. They remind us of laughing and talking while we eat. That is so important.
Food is more than just fuel. It is a way to show love. Making a casserole for someone says “I care about you.” That never goes out of style. Do you have a recipe that makes you think of someone special?
The Magic of Pineapple
You will see a lot of pineapple here. There is a good reason. Its bright, tangy taste cuts through rich, sweet foods. Doesn’t that sound amazing? It keeps every bite interesting.
In the ham casserole, it adds a little sunshine. In the sweet potato bake, it makes everything taste brighter. *Fun fact: Pineapple has an enzyme that can tenderize meat. That is why it works so well with the ham!* Which recipe with pineapple do you want to try first?
A Salad Called Ambrosia
Ambrosia means “food of the gods.” Isn’t that a lovely name? My version is just fruit, coconut, and creamy sour cream. It is cool and sweet.
This is the salad I make when I am tired. It takes five minutes to stir together. Then the fridge does the rest of the work. It proves that fancy names can hide simple, good food. What is your favorite “five-minute” recipe for a busy day?
Warm Hugs from the Oven
The casseroles are my favorite. The sweet potato one smells like the holidays. The ham and noodle one is pure comfort on a chilly night.
That ham casserole is a perfect clean-out-the-fridge meal. You can use leftover ham or turkey. You can add peas if you like. This matters because it saves food and money. It turns simple bits into a warm, welcoming dinner. That is good kitchen magic.
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! Come sit. Let’s talk about a fluffy green cloud. This is my Pistachio Mallow Salad. It’s sweet, creamy, and full of happy little surprises. I first had this at a church potluck in 1978. I begged Mrs. Henderson for the recipe. Doesn’t that smell amazing? It’s like a dessert that decided to be a salad. Perfect for a sunny day.
Making it is the easiest thing. You just mix and chill. The hardest part is waiting for it to set! I still laugh at that. My grandson used to peek in the fridge every ten minutes. Here is how we make our cloud.
- Step 1: Grab your biggest, prettiest bowl. Dump in the whole tub of whipped topping. Sprinkle the pistachio pudding powder right on top. Add a few drops of green food coloring if you want it extra festive. Stir it all gently until it’s smooth and green. It looks like minty fluff already!
- Step 2: Now for the fun bits. Pour in the can of pineapple, juice and all. Then add all those tiny marshmallows. Fold them in with a big spoon. Be gentle so it stays fluffy. (A hard-learned tip: Don’t stir too hard! You want it light, not flat.)
- Step 3: Cover the bowl with a lid or some plastic wrap. Let it take a long nap in the fridge. Two hours is good. Overnight is even better. Right before serving, sprinkle the chopped nuts on top. They add a nice little crunch.
Do you think it tastes more like pudding or like a fruit salad? 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
Once you know the basics, you can play! Here are three fun ways to change it up. Try one next time. It makes the recipe feel brand new.
- Tropical Twist: Use vanilla pudding instead. Add a cup of toasted coconut with the pineapple. It tastes like a beach vacation.
- Berry Blast: Skip the food coloring. Fold in a cup of fresh raspberries. They give little bursts of tart flavor.
- Crunchy Candy: Right before serving, mix in chopped-up chocolate-covered pretzels. Sweet, salty, and crunchy all at once!
Which one would you try first? Comment below!
Serving It With Style
This salad is a star at any table. I love to serve it in a clear glass bowl. You can see all the pretty layers. It’s wonderful with a simple grilled chicken. Or a baked ham. For a picnic, scoop it into little cups. So easy to hand out.
What to drink? For the grown-ups, a glass of sweet iced tea with lemon is perfect. For a special treat, a little sparkling Moscato wine pairs nicely. For everyone, a fizzy lemon-lime soda is just right. Which would you choose tonight?
Keeping Your Vintage Salads & Casseroles Fresh
These classic dishes are perfect for making ahead. Let’s talk storage. The gelatin and mallow salads love the fridge. Cover them tight for 2-3 days. The casseroles can go in the freezer before baking. Just thaw in the fridge overnight first.
I once froze my sweet potato casserole with the marshmallows on top. Big mistake! They got soggy. Now I add them just before baking. This matters because a good make-ahead dish saves your holiday stress.
Reheat baked casseroles covered at 350°F until warm. Add a splash of milk to the ham casserole if it looks dry. Batch cooking lets you enjoy these flavors anytime. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
First, a watery salad. If your ambrosia seems runny, drain the fruit very well. Pat it dry with a paper towel. I remember when my first gelatin salad wouldn’t set. The fruit was too warm. Make sure your pineapple is chilled.
Second, marshmallows that burn. They brown fast. Place them on the casserole for the last 10 minutes only. This matters for a perfect, toasty top without the char. Third, a sauce that won’t come together. If your ham casserole sauce is lumpy, keep stirring on low heat.
It will smooth out. This builds your cooking confidence. You learn that most mistakes have easy fixes. 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: How far ahead can I prepare them? A: All salads are better made 1 day ahead. Assemble casseroles the morning of baking.
Q: What’s a good nut swap? A: Use pecans, walnuts, or sunflower seeds. Pick what you love.
Q: Can I double a recipe? A: Absolutely. Use a bigger dish and add a little more baking time.
Q: Are the food coloring and nuts optional? A: Of course! The pistachio salad is tasty without the green hue. *Fun fact: The original “ambrosia” was the food of the Greek gods!* Which tip will you try first?
Bringing Back the Classics, Together
I hope these recipes bring joy to your table. They are pieces of food history. Each one tells a story of family and sharing. I love seeing your takes on these classics.
Your kitchen adventures make this so special. Please share your creations with me. Have you tried this recipe? Tag us on Pinterest! I would love to see your photos.
Happy cooking!
—Chloe Hartwell.
Top Classic Recipes You Are Not Making
Description
Rediscover timeless, forgotten classics! These top-rated recipes are missing from your kitchen. Easy, delicious, and sure to impress your family.
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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