Watergate Salad Pistachio Cake Food

OLD-FASHIONED WATERGATE SALAD RECIPE

Steps:

• Combine all ingredients in a large bowl. Make sure that pineapple is drained first.
• Stir to fold ingredients together so that pudding dissolves completely and the nuts and marshmallows are evenly distributed.
• I recommend covering and placing in the fridge to chill for 30 minutes to an hour -- I think it gives the flavors a little extra time to meld together. However, you can serve immediately if you like.

WATERGATE SALAD

Steps:

• Slowly whisk the heavy cream into the cream cheese and confectioners' sugar in a large mixing bowl with an electric mixer until very smooth, then increase the speed to medium high and beat until medium-stiff peaks form.
• Combine the pineapple (with juice), pistachio pudding mix and 3/4 cup of the walnuts in a separate bowl until the pudding mix is dissolved.
• Fold in the marshmallows and 2 cups of the whipped cream-cream cheese mixture until fully incorporated. Refrigerate until well chilled, at least 4 hours.
• To serve, spoon into small bowls and top with the remaining whipped cream-cream cheese mixture, remaining 1/4 cup walnuts and the maraschino cherries.

WATERGATE SALAD

Steps:

• In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.

WATERGATE SALAD PISTACHIO CAKE RECIPE

Steps:

• Combine first 4 ingredients in large bowl. Gently stir in 1-1/2 cups COOL WHIP.
• Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up, on serving plate; top with 1-3/4 cups pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer.
• Frost sides and top of cake with remaining COOL WHIP. Refrigerate 1 hour or until ready to serve. Sprinkle with coconut just before serving.