Watergate Salad Recipe

Ingredients

• 1 (3.4-ounce/ 96g) package instant pistachio pudding mix
• 1 (20-ounce/ 567g) can crushed pineapple with juice
• 2 cups mini marshmallow ((90g))
• ¾ cup chopped pecans ((100g))
• 1 (8-ounce/ 227g) package frozen whipped topping (thawed)

Steps

1. 1

   In a large bowl, combine the instant pudding mix and crushed pineapple with juice and stir together until no dry pudding mix remains.

2. 2

   Stir in the mini marshmallows and chopped pecans.

3. 3

   Fold in the whipped topping until thoroughly combined. Cover and refrigerate the mixture for at least 1 hour before serving.

4. 4

   Serve the salad topped with more mini marshmallows, pecans, whipped cream, and maraschino cherries, if you like.