Recipe For Watergate Salad
A light, creamy dessert salad with crushed pineapple, pistachio pudding, and whipped topping, finished with marshmallows and pecans for texture. It comes together quickly and is best served cold once fully set.
Servings: 8 servings
Calories: 315kcal
Ingredients
- 6.8 ounces instant pistachio pudding mix two 3.4-ounce boxes
- 20 ounces crushed pineapple in juice undrained
- 12 ounces whipped topping thawed
- ½ cup pecans, chopped
- 1 ½ cups white mini marshmallows
- chopped pecans and maraschino cherries for garnish
- 1 cup shredded coconut, if desired
Instructions
- In a large bowl, mix the crushed pineapple and instant pudding mix until the pudding mix has completely dissolved and the pineapple pudding mixture is thick.
- Stir in the pecans and mini marshmallows, and optional 1 cup shredded coconut.
- Fold in the whipped topping.
- Transfer the Watergate Salad to a serving bowl and top with chopped pecans and cherries.
- Refrigerate for one hour or until ready to serve.
Video
Notes
- If adding shredded coconut, mix it in along with the pecans and mini marshmallows.
- Don't make the pudding according to the package. The pineapple juice provides enough liquid to dissolve the pudding mix.
- For best flavor, refrigerate for a couple of hours before serving. Making it the night before is even better, as the flavors blend and the marshmallows soften.
- Store covered in the refrigerator for 2 to 3 days. You can freeze it for about 3 months, though the marshmallows will not have the same texture once thawed.
Nutrition
Calories: 315kcal | Carbohydrates: 46g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 415mg | Potassium: 110mg | Fiber: 1g | Sugar: 43g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.4mg
