That looks really good, I’m going to try it. This is one I’ve been working for months and I just can’t seem to get it right. I’m looking foe that prominent green jello pudding. It’s very close to me. It’s very good. Just missing a little something? Reading the ingredient list on the box of pudding, found that almond is actually pretty high on the list, once I added the FA almond it really added that creamy nutty accent. Gonna go back at it…you’ve got my mouth watering again.
Anyone try leaving out RY4? I’d try it, but don’t have it. All the other flavors look like they’d be good together though. IDK if I should replace it with something else or just remove it.
@MysticRose Maybe add a tiny amount of pineapple and marshmallow? All the pistachio pudding I’ve eaten had little bits of pineapple and marshmallow thrown in.
Sadly I didn’t have all the flavors either. I still don’t have the caramel he used and I think it’s a must.
I thought about caramel FA but tried butterscotch FA and it didn’t really add the correct element…it was more of a burnt taste and I think caramel FA would do the same.
I have a recipe like that already, pistachio ambrosia salad. Has the pineapple, whipped cream, pistachio, coconut, mandarin orange. It’s like the pistachio salad you get from the grocery store deli, very good. I’m looking for the actual pudding now.