Watergate Salad

written by The Recipe Exchange | December 13, 2021

Ingredients

16 oz. crushed pineapple in juice (undrained)
3.4 oz. instant pudding (pistachio)
8 oz. frozen whipped topping (thawed)
1 cup miniature marshmallows
1/2 cup toasted pecans (chopped)

Directions

In a medium size mixing bowl, mix together the crushed pineapple with juice and entire package of instant pistachio pudding mix. Stir until the pudding mix is dissolved.

Stir in the marshmallows, ½ cup chopped nuts and 8 oz whipped topping. Gently fold until fully combined. Cover and chill for at least 1 hour.

To serve, divide evenly between serving dishes, and garnish with additional whipped topping and reserved nuts.