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Watergate Salad
Melissa Hart

Watergate Salad

Pistachio pudding, crushed pineapple, whipped topping and marshmallows make a very 1970s bowl. It is sweet, fluffy and not remotely a salad. Bring it back for one themed potluck, then decide whether nostalgia is doing most of the work.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 can crushed pineapple in juice 20 oz, undrained
  • 1 package instant pistachio pudding mix 3.4 oz
  • 2 cups frozen whipped topping thawed
  • 2 cups miniature marshmallows
  • 1/2 cup chopped toasted pecans

Method
 

  1. Stir the undrained crushed pineapple and dry pudding mix together until the powder dissolves and the mixture begins to thicken.
  2. Fold in the thawed whipped topping without deflating it completely.
  3. Fold in the marshmallows and pecans until evenly distributed.
  4. Cover and refrigerate for at least 2 hours so the pudding hydrates and the marshmallows soften slightly.
  5. Stir once before serving and keep the bowl chilled rather than letting it sit at room temperature.