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How to Make Pistachio Ambrosia Salad

How to make pistachio ambrosia salad. Side dish for pot lucks or picnics.

A friend of mine used to make this salad for pot lucks all the time and I just loved it.  I asked her for the recipe and she gave it to me but I misplaced it and I have lost contact with that friend so I was unable to get it back.  Last week I recieved an email with a recipe in it that reminded me of her salad.  It was not exactly the same but similiar enough that I wanted to try it.  So I made the salad which is an ambrosia salad using pistachio putting.  I varied the recipe though to how I think it should have been their recipe seemed to have too much sour cream and too little whipped topping I also added an additional fruit to mine. 

This is a great thing to bring to potlucks.  It has a pretty color to it and it tastes great, it is a nice option to a regular Hawaiian salad.  I served it at a party over the weekend and it was a big hit.  I wish I had taken a picture but I had so much to do and not enough time so I did not get a chance.  I will be making this again though so if I do I will be sure to add the picture to this article.  So here is my version of Pistachio Ambrosia Salad:

Pistachio Ambrosia Salad

DIRECTIONS

Add sweetner to mascarpone and mix well by hand or electric mixer.

Add sour cream and mix well.

Place all ingredients in mixing bowl.

Stir fruit gently, mixing well.

Cover with plastic wrap.

Refrigerate several hours or overnight.

Just before serving, spoon into a pretty glass or crystal serving bowl.

I usually serve it with a few stems of seedless green and red grapes for color and garnish.

Enjoy!

Pistachio Ambrosia Salad

1 pt sour cream

1 small container cool whip

 

1 pkg instant pistachio pudding

 

1 large can pineapple chunks

 

1 med can mandarin oranges

1/2 diced peaches

1/c cup marachion cherries each one cut in half

1 3/4 cups coconut

3-4 cups small colored marshmallows

optional:  1/ cup of pistachios without the shells and finely chopped.

 

Mix sour cream, the whipped cream and the pistachio pudding together in a good sized bowl.  Drain all the juices out of the canned fruit and add it to the whipped cream mixture stirring gently.  Then add in the coconut stirring gently and then the mini marshmallows.  If you want to make it prettier use colored marshmallows. Refrigerate for at least one hour before serving. 

If you are adding the nuts add them after the mixture has been refrigerated just before serving, stir them in to incorporate them in to the salad.

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Comments (2)

I just received 2pounder pack of pistachios from a friend, sure to try this one, thanks for the make.

Yum this sounds delicious!! Thanks for the recipe. : D

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