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Recipe of the Week: Pistachio Fluff Salad

Submitted by Theresa Kolanowski of Woodstock

Pistachio Fluff Salad

16 ounces light sour cream

8 ounces Cool Whip, thawed

1 package pistachio instant pudding

Fruit of choice (choose one): 8 ounces crushed pineapple, drained; 15 ounces fruit cocktail, drained; a small can of chopped mandarin oranges, drained; fresh red or green grapes, to taste.

Marshmallows and chopped nuts, to taste (optional)

Blend the sour cream and Cool Whip in a large bowl. Stir in the dry pudding mix until well-blended and slightly thickened. Gradually fold in the fruit, marshmallows and nuts, if desired. 

Transfer to serving a bowl and enjoy with dinner or as a dessert.

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