HELOISE Favorite fall recipe for dessert is a breeze to throw together

Dear Readers: As fall winds blow and the evenings are cooler, we find ourselves thinking about the holiday season. And if you are like me, you're looking forward to preparing those special recipes that are usually reserved for this time of year.
One of my favorite holiday desserts, and one readers ask for over and over, is Pistachio Ambrosia. It's fun, festive and a breeze to throw together. You'll need:
1 small package instant pistachio pudding
1 (16-ounce) can chunky pineapple
1 (8-ounce) can crushed pineapple
1 cup shredded coconut
1 cup chopped walnuts or pecans
12-16 ounces nondairy whipped topping, thawed
1 cup miniature marshmallows
In a large bowl, mix both types of pineapple and sprinkle pudding on top. Let it sit for a few minutes. Combine nuts and coconut, and fold into the mixture. Blend in whipped topping and marshmallows; refrigerate for a minimum of 2 hours before serving. This is a great recipe for entertaining a group of 12 or more! In my Heloise's Holiday Recipes pamphlet, you'll find this and tons more unique recipes that just might become traditions in your family. To receive a copy of the six-page pamphlet, please send $3 and a long, self-addressed, stamped (83 cents) envelope to: Heloise/Holiday Recipe, P.O. Box 795001, San Antonio, Texas 78279-5001. For a limited time, everyone who orders a pamphlet will receive an additional, different pamphlet free with your order. So order now and be ready for the holidays. Serve the ambrosia in wineglasses or small, individual bowls and decorate with a red or green cherry. Heloise
Dear Heloise: Just read in the Washington Post about using tortillas as dumplings. Well, you might want to also try deep-frying these same strips -- they are delicious as a snack chip. Karol I., Gaithersburg, Md.
We tested this, and it's a nice change for a snack! Heloise
Dear Heloise: As a bachelor (this would work for a couple, too), I always place the silverware I use daily with the dishes to be used instead of going from the dishware cabinet to the silverware drawer at every meal. This saves a little energy and a few seconds of the most valuable thing we all possess -- time. Richard Manning, Naples, Fla.
Dear Heloise: I was late getting a cake baked that I had to take to a potluck dinner at church. I needed to cool it very quickly. Ordinarily, I would put it in my garage refrigerator, but even that wasn't fast enough, so I filled my sink with ice water and gently set the angel-food pan in the water, being careful not to let the water go over the top. It worked well, and I was able to put the frosting on and make it to my dinner on time. Edith Hamrick, Fort Myers, Fla.
Dear Readers: Does hand-washing your heirloom china make you nervous and take a long time because you're afraid of breaking it? To take away some of the worry, line the bottom of the sink with a heavy terrycloth towel. This might help prevent breakage. Heloise
King Features Syndicate