INGREDIENTS
1 4oz Box of Pistachio Nut Pudding
1 8oz Plain Yogurt
1 1⁄4 Cup of 2% Milk
1 Can of Crushed Pineapples (small can)
1 8” Graham Crust Already Pie
8 oz. Tub Cool Whip
RECIPE
- In a medium size mixing bowl pour the
package of pistachio nut pudding and milk.
Beat lightly until mixed. - Add yogurt and pineapples, mix well, it will
become thick. - Pour mixture into pie shell, refrigerate for two
or three hours or until firm. Then spread the
cool whip on top. - Put back into refrigerator until firm.
“It’s really inspiring and empowering when you can put effort behind something you believe in and it actually takes root. It actually takes fruit. To see a thriving farm, a thriving Nipmuc community, and to still be in relationship as neighbors; the fact that those things existed where they didn’t exist before, just by a few people coming together, I think that’s a lasting mark that it has on every person involved.”
Carmen Mouzon, Director of the Farm School in Athol, MA, in response to a question about the impact of rematriation on poeple, land and youth.
