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Watergate Salad (Pistachio Pudding)

Author Adell

INGREDIENTS

  • 1 (3.4 ounce box) instant pistachio pudding
  • 1 (20 ounce) can crushed pineapple (drain but save juice)
  • 16 ounces cottage cheese (optional)
  • 8 ounces cool whip (thawed)
  • 1 1/2 cup mini marshmallows
  • 1/2 cup chopped pecans (optional)

INSTRUCTIONS

  1. Drain the pineapple, saving the juice. Put it into a large bowl and add the dry pudding mix. Stir together.

  2. Mix the cottage cheese (if using) into the mixture then fold in the cool whip. 

  3. Add the mini marshmallows and a couple tablespoons of the pineapple juice (add more juice to desired consistency) Stir untill combined. 

  4. Chill for 1 hour before serving. Sprinkle chopped pecans onto each serving or you can add them into the salad.

Recipe Notes

If you don't want to use cool whip. You can whip up 1 1/2 cups of heaving whipping cream & 1/2 cup powdered sugar in place of the cool whip.

Sweet shredded coconut is also yummy in this salad and the cottage cheese is optional. I like the added texture and tang but it is very good without too!