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Watergate Salad: A Retro Delight That’s Making a Comeback


  • Author: WAFA LI

Ingredients

• 1 package (3.4oz) instant pistachio pudding mix • 1 cup boiling water • 1 can (8oz) crushed pineapple, drained • 1 cup miniature marshmallows • 1 cup whipped topping (cool whip) • ½ cup chopped pecans • ½ cup flaked coconut


Instructions

  1. Dissolve pistachio pudding mix in boiling water
  2. Stir for 2 minutes until smooth
  3. Refrigerate 5 minutes until slightly thickened
  4. Fold in crushed pineapple and marshmallows
  5. Add whipped topping and gently fold together
  6. Stir in chopped pecans and coconut
  7. Refrigerate 4 hours or overnight until set
  8. Stir gently before serving
  9. Garnish with additional nuts if desired

PREP TIME & NUTRITION: Prep Time: 15 mins, Cook Time: 0 mins, Total Time: 4 hours 15 mins, Servings: 8, Calories: 220, Net Carbs: 28g, Fats: 12g, Protein: 2g