Watergate Salad Recipe

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Retro Recipes from the '50s and '60sThis vintage recipe debuted in the early 1970s when Kraft Foods introduced its instant pistachio pudding mix. Originally called Pistachio Pineapple Delight, a Chicago newspaper dubbed it “Watergate Salad”—and the name stuck!

  • Yield: 6 Servings
  • Preparation Time: 5 Minutes
  • Cooking Time: 4 Hours

Ingredients

  • 1 (20-ounce) can crushed pineapple with juice, undrained
  • 1 (3.4-ounce) package pistachio instant pudding mix
  • 1 cup miniature marshmallows
  • ½ cup chopped pecans
  • 1 (8-ounce) container whipped topping, thawed, plus more for garnish, if  desired
  • Chopped nuts, for garnish (optional)
How to Make It
  1. In a large bowl, combine the crushed pineapple, pudding mix, marshmallows, and pecans.
  2. Fold in the whipped topping. Pour into an 8 × 8-inch baking dish.
  3. Cover and chill for 4 hours or longer.
  4. Top with additional whipped topping and chopped nuts, if desired. Slice or scoop portions onto plates. Serve.
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