Ingredients

The following ingredients have 8 Servings
  • 3.5 oz box instant pistachio pudding mix
  • 20 oz can crushed pineapple with juice (undrained)
  • 2 cups Cool Whip topping (thawed)
  • 1 1/2 cup mini marshmallows
  • 1/2 cup chopped nuts (I used pecans but you can use walnuts if you prefer)

Instruction

  • In a large mixing bowl mix the pistachio pudding mix with the crushed pineapple and juice. Mix well until all of the powdered pudding mix is dissolved.
  • Fold in the Cool Whip until combined well.
  • Next, add the mini marshmallows and chopped nuts to the bowl. Gently fold the marshmallows and nuts into the mixture.
  • Place the Watergate Salad into a serving bowl, cover with plastic wrap and refrigerate for at least 3 hours but overnight is best.
  • Serve topped with maraschino cherries, mini marshmallows, and chopped nuts as a garnish if desired.
  • Makes 8 1/2 cup servings.