Mary Elizabeth Ebony 11/14/2005 Added 20 oz crushed pineapple and the whole 8 oz whipped topping container as many suggested.
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.
Tub of whipped topping. 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. Fold all ingredients into the cool whip and chill for several hours.
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. The next time I made it I drained the pineapples a couple of times to make sure there was NO juice.
12/16/2003 This is one of those homey recipes that FEELS like a family tradition even if you've just tried it for the first time! I prefer with finely chopped pecans as walnuts can have a slightly bitter edge to them.
Super fluffy goodness in a spoon! 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. DIRECTIONS Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl 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.
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.
With a rubber spatula, gently fold in the marshmallows and Cool Whip just until combined. Garnish the top with a maraschino cherry or extra pecans, if desired.