ORIGINAL WATERGATE SALAD ©From the Kitchen of Deep South Dish Ingredients 1 large (1 pound 4 ounce) can of crushed pineapple, in 100% pineapple juice, drained - reserve the juice 2 small packages of instant pistachio pudding mix 1 large (16 ounce) tub of non-dairy topping (like Cool Whip), thawed 2 cups of miniature marshmallows 1 cup of chopped pecans or walnuts, optional Instructions Drain the pineapple, but reserve the juice!! Stir together half of the pineapple juice with the pudding mix until well blended. Gently fold in the Cool Whip and carefully stir in the pineapple, marshmallows, and pecans. Add additional juice only if needed - you want this to be moist but not runny. Cover and refrigerate at least one hour or preferably overnight. Scoop into individual clear goblets and garnish with shredded sweet coconut, chopped nuts and/or Maraschino cherries, if desired. Orange Fluff: Prepare as above, except exchange vanilla pudding for the pistachio, tidbits for the crushed pineapple, drained and add in mandarin oranges, drained. Measure the juices and substitute orange juice in place of the drained juices to dissolve the pudding as above; add 1 teaspoon of orange extract (optional). Nuts may be used or omitted. @DeepSouthDish on Twitter | SouthernRecipes on Facebook Photo obtained from Google
Posted on: Thu, 20 Nov 2014 05:06:51 +0000
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