This cherry pistachio fluff is one of those totally retro classic picnic dishes that a beehived, ’60s-era housewife might bring to a summer barbecue in pedal-pushers. People still make this creamy dish because it tastes indulgently rad, is super customizable, and easy as hell to make. I’ve taken the original concept, added a little pistachio twist, and lightened up the ingredients.
Plus, it’s still cherry season so you could sub in some nice, fresh cherries and real whipped cream to ramp up the awesome and make it shmancier.
Here’s how to make it:
1 8 oz container of light or sugar free whipped cream (or freshly whipped heavy cream)
1 box sugar free pudding mix, cheesecake flavor (or pistachio-flavored, if you prefer)
1 20 oz can no sugar added cherry pie filling (or 4 oz fresh cherries)
2/3 cup mini marshmallows
1/8 cup shelled pistachios
In a food processor, roughly chop the pistachios.
Fold to combine the whipped cream, pudding mix, and cherry pie filling in a large bowl.
Fold in the marshmallows and crushed pistachios.
Garnish with extra crushed or whole pistachios and refrigerate before serving.
Original recipe and more photos over here.
Comments on A retro classic made healthier: cherry pistachio fluff recipe
I love this recipe! My go-to for in a rush is chocolate orange fluff. Same concept but with lemon pudding mix (butterscotch also works), mandarin orange slices and mini-chocolate chips or dark chocolate curls. Actually there we’re lots of great recipes in the 50’s-60’s (as long as you don’t mind jello and mayo)
Oh god, this takes me back. Pistachio fluff was a staple at my holiday family gatherings. Cool whip, pistachio pudding mix, and canned pineapple chunks. Now I want to know what it’d taste like with fresh ingredients!
We call this Fruit Ambrosia. Our version is a container of Cool Whip blended with one batch of whatever flavor Jello we want, then a can of drained crushed pineapple, a can of drained mandarin oranges, a cup of shredded coconut and 2 cups of mini marshmallows.
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