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Pistachio Fluff
Cindy Tanner
Ingredients
1 can (17 ounces) fruit cocktail
1 can (20 ounces) crushed pineapple
1 can (11 ounces) mandarin oranges
1/2 cup chopped pecans
2 packages (3.4 ounces each) instant pistachio pudding mix
1 cup sour cream
1 carton (9 ounces) frozen whipped topping
Directions
Drain the fruit cocktail, mandarin oranges, and pineapple into a bowl. Reserve 1 1/2 cups of the juice. Pour the juice into a bowl, and mix in the pudding mixes and sour cream until smooth. Add the whipped topping and nuts. Fold in the fruit. Chill at least one hour before serving.
