RECEIPES DIP RECIPES

Steps:

• In a large bowl combine the whipped topping, pistachio pudding, marshmallows, and pineapple.
• Cover the bowl with plastic wrap and chill for at least an hour. (Can be chilled up to 48 hours prior to serving.)
• When you are ready to serve, top with additional whipped topping and sprinkle with chopped pistachio. (If you are like my grandma, you add one maraschino cherry on top!)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
• Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
• Bake for 30 minutes, until golden brown and bubbly.