|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 24g|
|Vitamin C 7mg||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Watergate salad made its debut on the American food scene in the mid-1970s. Although I'm hard-pressed to find a connection between this sweet and creamy Jell-O and Cool Whip salad and the Watergate Hotel break-ins, perhaps there is one. Or perhaps the Watergate salad recipe got its name from another source.
The traditional version of this salad includes pistachio pudding, pineapple, marshmallows, nuts, and Cool Whip. This recipe also includes coconut, just because I like it. No worries if you don't have Jell-O brand; this will work fine with whatever pudding or pie filling brand you have on hand.
Lastly, this recipe can be made up to a day in advance, which definitely helps if you're serving this at a get-together.
1 (20-ounce) can crushed pineapple
1 (3.5-ounce) package instant pistachio pudding and pie filling
2 cups miniature marshmallows
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
2 cups frozen whipped topping , such as Cool Whip, thawed
Gather the ingredients.
Drain the pineapple, reserving 1/4 cup of the juice.
Place the pineapple and reserved juice in a large bowl. Add the pudding mix, miniature marshmallows, pecans, and coconut. Stir well.
Gently fold in the whipped topping until the mixture is well combined but not soupy. Refrigerate until ready to serve.