The Forked SpoonWatergate Salad Recipe
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Ingredients
Serves 6- 1 (20-ounce) can crushed pineapple (undrained)
- 1 (3.4-ounce) package pistachio pudding mix
- 1 cup chopped pecans
- 1 (8-ounce) container cool whip
- 2 cups mini marshmallows
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Steps
- Step 1
Combine the crushed pineapple with the pudding mix in a large mixing bowl. Immediately, you’ll see the beautiful, bright green color of the pistachio-flavored Jell-O pudding mix mixing with the pineapple juice. Once combined, stir in the marshmallows and crushed pecans until fully incorporated.
- Step 2
Fold in the Whipped Topping. Stir in the Cool Whip (or whipped cream, if preferred), then cover tightly with plastic wrap. Transfer to the refrigerator to chill for at least 30 minutes.
- Step 3
Garnish and Serve. Garnish with maraschino cherries, if desired, and serve.
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Combine the crushed pineapple with the pudding mix in a large mixing bowl. Immediately, you’ll see the beautiful, bright green color of the pistachio-flavored Jell-O pudding mix mixing with the pineapple juice. Once combined, stir in the marshmallows and crushed pecans until fully incorporated.
Source: The Forked Spoon
