Watergate Salad Recipe Pistachio Fluff Delight Video Dinner Then Instructions. start by mixing together the dry pudding mix, crushed pineapple, mini marshmallows, and chopped pecans. next, fold in the thawed cool whip until well combined. chill the watergate salad until you're ready to serve. last step: please leave a rating and comment letting us know how you liked this recipe!. Add 2 1 4 cups (6 ounces) of the whipped topping and fold together with a flexible spatula until combined. refrigerate the remaining whipped topping. transfer the salad to a large serving bowl or divide into individual dishes if desired. cover and refrigerate until set, about 1 hour.
Watergate Salad Is A Classic Potluck And Holiday Dish That Is Mixed Up Directions. gather all ingredients. combine crushed pineapple with juice, instant pudding mix, mini marshmallows, and walnuts in a large bowl. mix until well combined. fold in whipped topping, then chill for 1 to 2 hours before serving. when ready to serve, garnish with crushed pistachios and maraschino cherries. For the full printable recipe, see the recipe card below. step 1: stir together the pudding mix and crushed pineapple in a large bowl. step 2: add the marshmallows and pecans, stirring until evenly mixed. step 3: fold in the whipped topping until completely blended. refrigerate until ready to serve, then enjoy!. Top it off with a maraschino cherry for a sweet and juicy pop of flavor. chill the salad for at least 2 hours before serving to let the marshmallows soften and the flavors meld. leftover watergate salad will keep in the fridge for 2 to 3 days. store in an airtight container. freeze for up to 3 months. • two boxes of instant pistachio pudding mix•one large can of crushed pineapple• 12 ounces of cool whip• 1 1 2 cup of white mini marshmallows•1 2 cup chopped.
Comments are closed.