Fenders’ retro recipes conjure memories of church suppers and grandma’s kitchen.
- Yield: 10 Servings
- 1 (20-oz.) can crushed pineapple in juice, undrained
- 1 (3-oz.) package pistachio instant pudding
- 1½ cups frozen whipped topping, thawed
- 1 cup miniature marshmallows
- ½ cup chopped pecans
- Pecan halves
How to Make It
- Stir together pineapple and pudding in a medium serving bowl until blended. Fold in whipped topping and next 2 ingredients. Cover and chill 1 hour. Garnish, if desired.