Watergate Salad is always a fun dish to bring to a potluck, party, church gathering or any other food related get together. Either people recognize it immediately, or they stand back pondering it’s green fluffy masses from afar as if it could jump up and attack them at any given moment. Watergate Salad is one of my all time favorite desserts. It’s light, fluffy and sweet. It is one dessert I remember my grandmother making as a dish for Thanksgiving, Christmas and Easter. Either you love it or hate it. As for me, I am most definitely a fan!
The recipe comes from The Kraft company and first appeared in the mid 1970’s. It was supposedly first called Pineapple delight, but as legend goes, a Chicago columnist changed it to Watergate Salad in order to entice readers. Thus, this green monster was launched into popularity forever etching “The Watergate Salad” into our recipe books for all time.
- 1 can (20 oz.) of crushed pineapple, Undrained
- 1 pkg. (3.4 oz) Pistachio instant pudding mix
- 1 cup miniature marshmallows (I almost always put in more than one cup, sometimes the whole bag!)
- 1/2 cup pecans (totally optional, I don’t like nuts in desserts so I normally don’t use them)
- 1-1/2 cups whipped topping
- Combine pineapple and juice, Pistachio pudding mix, marshmallows and pecans in a large mixing bowl.
- Stir thoroughly
- Add whipped topping
- Refrigerate for at least 1 hour before serving
Get the original recipe here:http://www.kraftrecipes.com/recipes/watergate-salad-53771.aspx