Description
A delightful and retro Watergate Salad recipe, combining pistachio pudding, crushed pineapple, mini marshmallows, pecans, and whipped topping for a sweet and fluffy dessert.
Ingredients
Scale
Pistachio Pudding Mix:
- 1 (3.4 oz) package instant pistachio pudding mix
Crushed Pineapple:
- 1 (8 oz) can crushed pineapple (with juice)
Mini Marshmallows:
- 1 cup mini marshmallows
Pecans:
- 1/2 cup chopped pecans
Whipped Topping:
- 1 (8 oz) tub whipped topping (such as Cool Whip, thawed)
Maraschino Cherries:
- Maraschino cherries (optional, for garnish)
Instructions
- Combine Pudding and Pineapple: In a large mixing bowl, mix the pistachio pudding with crushed pineapple and its juice until fully dissolved.
- Add Whipped Topping: Fold in the whipped topping until smooth.
- Include Marshmallows and Pecans: Gently stir in mini marshmallows and chopped pecans.
- Chill and Serve: Refrigerate for at least 1 hour. Serve cold, optionally garnished with maraschino cherries.
Notes
- For added texture, consider adding shredded coconut or swapping pecans for walnuts.
- This salad can be prepared a day in advance and stored covered in the fridge.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 18g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
