Thanksgiving is even closer this week than it was last week, so we'll offer more recipes that will help you plan your big meal. This one is a take on the Waldorf salad and includes a staple Thanksgiving ingredient — marshmallows. It's from "The Dish Divas Cookbook."
1 20 oz. can crushed pineapple, drained
1 20 oz. can pineapple chunks, drained
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112 oz. container whipped cream
3 cups mini marshmallows
1-3.4 oz. box instant pistachio pudding
3/4 cup pecans, toasted and chopped
Fold all ingredients together. Refrigerate 2 hours before serving.