Pistachio Fluff Minus the Cool Whip

I love the taste a pistachio fluff. Cool Whip, not so much. It isn’t the taste that I mind so much as the ingredients. The first four are: water, corn syrup, vegetable oil, high fructose corn syrup, followed by a bunch of gum and unpronounceable things. My version calls for real cream instead. If you wanted to take things a step further you could make your own marshmallows as well. Homemade marshmallows still contain corn syrup but not as much. Plus, you can then select a brand of syrup that you prefer. I’ve included a couple of links at the bottom for those interested in the marshmallows.

Anyway, back to the fluff. I use the following ingredients:

1 cup heavy whipping cream
10oz. crushed pineapple (do not drain the juice)
1 cup miniature marshmallows
1 1oz. package instant pistachio pudding

First, whip the cream with a mixer until it forms stiff peaks or doesn’t fall from a spoon turned upside down. I stopped mixing when mine was a little lumpy rather than smooth and that’s fine.

In a separate bowl, combine the pudding mix and crushed pineapple. Be sure to include the pineapple juice. Next, stir in the marshmallows. Now is the time to add in any other extras you may prefer. I’ve seen versions with maraschino cherries or mandarin oranges. If it sounds good it probably will be.

Fold the whipped cream in to the pudding mixture. Do not mix more than necessary, you just want to make a uniform green color throughout.

You’re done! Keep chilled in the fridge and enjoy. This is a great, light dessert to serve after a barbecue.

The most thorough tutorial I have found on making marshmallows is at The Hungry Mouse.
If you prefer a recipe with less corn syrup you may like Crunchy Chicken’s version although it calls for covering them in caramel so I’m not sure if they would be the proper consistency for making fluff.

Any alternatives for your favorite dessert?


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