Rashmi Sharma
Watergate Salad Recipe | What is the Recipe of Watergate Salad
Ingredients
- 1 20 oz. can crushed pineapple in juice NOT SYRUP
- 1 3.4 oz. box instant pistachio pudding mix
- 1/2 cup shredded coconut
- 1 cup chopped pecans
- 1 1/2 cups mini marshmallows
- 1 8 oz. tub whipped topping
- maraschino cherry for topping
- pecan chips for topping
Instructions
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Drain the crushed pineapple juice into a large bowl, reserving the pineapple in the can.
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Stir the pudding mix into the pineapple juice until fully combined.
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Stir in the crushed pineapple, coconut, pecans, and marshmallows until combined.
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Fold in the whipped topping.
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Cover and refrigerate for at least 6 hours and up to 48 hours.
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Garnish with pecan chips and a cherry when serving
