Watergate Salad (Pistachio Pudding Salad)
10 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 3.4-ounce package pistachio flavor instant pudding (I use JELL-O)
- 1 20-ounce can unsweetened crushed pineapple in juice (NOT SYRUP drained but ΒΌ cup reserved)
- 1 Β½ cups white miniature marshmallows
- 1 cup pistachios (or pecans, chopped)
- 8-oz tub whipped topping (thawed, 3 cups in total)
- Maraschino cherries (for garnish)
Method
- In a large bowl combine the pistachio pudding mix with crushed pineapple and the juice. Make sure that the pudding has dissolved.
- Fold in the marshmallows, and nuts.
- Finally, gently fold in the whipped topping.
- Cover and refrigerate for at least 1 hour before serving. Garnish with maraschino cherries and crushed pecans or pistachios.