Best Recipe For Watergate Salad

Ellen Grant
• Tuesday, 10 November, 2020
• 8 min read

11/14/2005 Added 20 oz crushed pineapple and the whole 8 oz whipped topping container as many suggested. I took this to a baby shower and as soon as I put it on the table I saw someone else had brought one also.

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I was a little disappointed about that BUT as I saw more and more people going to my bowl over and over and saying “whatever this is, it's good!” I knew the bowl was going to be empty soon.

11/26/2007 This is a good recipe that needs some modifications. To get the pineapple to pudding mix ration right, I make it with a 20 ounce can of fruit with two boxes of pudding, adding double the whipped cream.

The second time I made this, I wanted to make it less soupy (adding all the juice was just too much liquid), so I drained the entire 20-oz. Can of pineapple (chunks) into a measuring cup, then added 1/2 cup juice to the pudding.

Letting it sit overnight is key, as it will taste too much like unprepared pudding if you don't. I used pecans instead of walnuts, and cut down on the amount (used 1/4 cup instead of 1/2), and would do that again.

11/02/2005 I changed it a bit, and it came out awesome I had tons of requests at a baby shower for this recipe. Here it is.....2 (3.4 oz) packages of instant pistachio pudding 2 (20oz) cans of crushed pineapple drained (1/4 cup reserved juice) 1/2 cup chopped walnuts 1(16 oz) cool whip thawed.

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Make sure to us pineapple in juice NOT the pineapple in syrup it makes it WAY TOO SWEET (I learned the hard way) Changes: 20oz can of pineapple.

Drained juice into large bowl, beat together with 4oz cream cheese and pudding mix. Folded in whole container of French Vanilla Coolie.

Added pineapple, strawberries, mandarin oranges, marshmallows and pecans instead of walnuts. 11/21/2008 This recipe calls for the juice, we hated this, and it looked sloppy.

It's a shame pistachio pudding isn't given as much publicity as other flavors because it makes for a wonderful dessert. I added some cottage cheese to mine for extra texture and calcium.

You really can't taste it, but it was a nice addition. I've made a recipe similar to this using peach gelatin in place of the pistachio and adding drained sliced peaches.

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Watergate Salad Recipe: How to Make It | Taste of Home Skip to main content 1 package (3.4 ounces) JELL-O® Pistachio Flavor Instant Pudding 1 can (20 ounces) unsweetened crushed pineapple, untrained 1 cup miniature marshmallows 1/2 cup chopped pecans 1-3/4 cups thawed Cool Whip® Whipped Topping In a large bowl, combine pudding mix, pineapple, marshmallows and pecans until well blended.

Thumb Up(1) Tammy Lynn Easy Watergate Salad Rating: 5 stars 05/22/2015 This is my husband's favorite salad that has to be made at every holiday gathering or family get together.

This is my exact recipe I've been making for years--it's the perfect way to make WatergateSalad. I got it off the back of a marshmallow bag.

It's still a favorite of my grown daughters. I have made a lower calorie (less sweet) version by using lite whipped topping, and sugar free pistachio pudding.

05/27/2021 I have always loved this dessert I didn’t put the pecans or marshmallows in it, and it turned out just fine 11/26/2015 This is my son's favorite dessert.

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DIRECTIONS Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl until well blended. Refrigerate one hour or until ready to serve.

This salad is traditionally made with pistachio pudding, Cool Whip, pineapple, marshmallows, and nuts. I didn’t realize until college that real homemade whipped cream actually existed.

Once, I knew you could actually make whipped cream from scratch I never looked back. This version of Watergate salad uses fresh whipped cream that has been stabilized, so you can make it a day or two ahead of time if needed.

Kraft Kitchens originally called this Pistachio Pineapple Delight in 1975. Apparently, when the food editor printed it in the newspaper column she renamed it WatergateSalad to stir more interest in the recipe.

In a large bowl, whip the cream, powdered sugar, and vanilla with the whisk attachment (hand mixer works too) until soft peaks form. Fold in the pistachio pudding mix, crushed pineapple, and mini marshmallows.

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Full of cucumbers, tomatoes, olives, feta and protein packed lentils. These little protein and iron packed pulses can turn a side salad into a main dish and one that will leave you with a satisfied feeling in your stomach instead of an empty pit.

I love how nicely they hold up if you don’t plant to eat the entire salad the day it’s made. It’s a great salad to make if you do meal prep and need something to bring for lunches or to have for dinner during the week.

Cucumbers, tomatoes, red onion, parsley, Kawabata olives and feta. The salad is tossed together in a red wine vinaigrette that’s lightly sweetened with honey.

Vinaigrette 1 tablespoon olive oil 1 tablespoon red wine vinegar 1 tablespoon lemon juice 2 teaspoons Dijon mustard 1 teaspoon honey 1 teaspoon dried oregano, crushed between the palms of your hands Kosher salt and fresh ground black pepper to taste Place them In a medium-sized saucepan with 3 cups of water and bring to a boil.

Once boiling cover with a lid, reduce the heat and simmer for 20 minutes or until tender, but not mushy. Drain the lentils of any excess water and add them to a serving bowl, letting them cool while you prepare the remainder of the salad.

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