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1 (3.4-ounce) package instant pistachio pudding 1 (15 1/2-ounce) can crushed pineapple 1 (8-ounce) container Cool Whip Stir instant pudding and pineapple together and fold in Cool Whip. Pour into shallow 8x8-inch pan and freeze. To serve, cut into squares. Yield: 6-8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |