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.