Watergate Salad: A Step-by-Step Recipe Guide

Ingredients:

1 (20 oz) can crushed pineapple, drained 1 (3.4 oz) package instant pistachio pudding mix 1 cup miniature marshmallows

Ingredients:

1/2 cup chopped pecans 1 1/2 cups whipped topping (such as Cool Whip) Maraschino cherries for garnish (optional)

Instructions:

Drain the crushed pineapple well using a sieve to remove excess liquid. Pat dry with paper towels if needed. Chop the pecans if they're not already chopped.

In a large mixing bowl, combine the drained crushed pineapple, instant pistachio pudding mix, miniature marshmallows, and chopped pecans. Stir until well combined.

Gently fold in the whipped topping until all ingredients are evenly coated and the mixture is creamy. Be careful not to crush the marshmallows.

Cover the bowl with plastic wrap and refrigerate the Watergate Salad for at least 1 hour before serving. Chilling helps the flavors meld together.

Before serving, garnish the Watergate Salad with maraschino cherries if desired. Transfer to a serving dish and enjoy!

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