Remember this classic from family reunions or church dinners? We tweaked it by replacing pre-processed whipped topping with our own tea-infused whipping cream. ~ Marlys
* As featured in Issue 4 of Adventures with Tea eMagazine!
Green Fluff Salad
- 2 cups Heavy whipping cream infused with 5-6 tsp. A Walk in the Woods loose tea**
- 1/2 tsp Vanilla extract
- 2 pkgs. Pistachio pudding mix
- 1 can Crushed pineapple 20 oz.
- 2 cups Mini-marshmallows
- 1 cup Chopped walnuts
The day before, add A Walk in the Woods loose tea to the milk and cold-infuse in the fridge overnight.** The next day, strain out loose tea and pour into a chilled mixing bowl along with vanilla extract. Beat until soft peaks form.
Drain pineapple, but reserve the juice. In a large mixing bowl, combine pudding mix, drained pineapple, and marshmallows. Add a couple of tablespoons of the pineapple juice as needed until no dry mix remains.
Gently fold in whipped cream and nuts. Chill at least 2 hours before serving. Serves 12-15.