Watergate Salad Recipe Recipe 445 Food

WATERGATE SALAD

Steps:

• Combine first 4 ingredients in large bowl.
• Stir in COOL WHIP.
• Refrigerate 1 hour.

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.

SWEET WATERGATE SALAD

Steps:

• Mix all ingredients and refrigerate.

WATERGATE SALAD

Steps:

• STIR pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended.
• GENTLY stir in whipped topping.
• REFRIGERATE 1 hour or until ready to serve.
• Garnish as desired.

AUTHENTIC WATERGATE SALAD

Steps:

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

WATERGATE SALAD

Steps:

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

5-INGREDIENT WATERGATE SALAD

Steps:

• 1. In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.
• My Note: This is a good recipe that you may 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. Sometimes it is good to add coconut as well.
• Sometime I would add more pineapple than called for - I used a 20-oz. can of (unsweetened) pineapple chunks. 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. I also used the entire 8-oz. tub of whipped topping.
• My wilf had tons of requests at a baby shower for this recipe. Here it is wath she did -- 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.

LOW FAT WATERGATE SALAD

Steps:

• STIR pudding mix, pineapple with juice and yogurt in large bowl until well blended. Gently stir in 2 cups of the whipped topping; cover.
• REFRIGERATE 1 hour or until ready to serve.
• TOP each serving with 1 tablespoons of the remaining whipped topping.

WATERGATE SALAD (AUTHENTIC)

Steps:

• Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl until well blended. Gently stir in whipped topping. Refrigerate one hour or until ready to serve.
• -------------------.
• Watergate Salad 2.
• Ingredients:.
• 1 (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 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.
• Variations: Add 3 to 4 bananas, sliced, well drained fruit cocktail, mandarin oranges, or.
• Maraschino cherries and/or mix in cottage cheese with the whipped topping.
• --------------------.
• Watergate Salad 3.
• serves 8 - 10.
• Ingredients:.
• • 2 cups Miniature Marshmallows.
• • 2 pkg. (4-serving size each) Jell-O Pistachio Instant Pudding.
• • 2 cans (14 fl oz/398mL each) crushed pineapple in juice, NOT drained.
• • 1 cup chopped pecans (or other nuts of your choice).
• • 3 cups thawed Cool Whip Whipped Topping.
• Instructions:.
• 1. Combine the mini marshmallows, the 2 dry pudding mixes, the canned pineapple (with juice) and the nuts in a large bowl.
• 2. Fold in the Cool Whip.
• 3. Cover and refrigerate your Watergate creation, for at least 1 hour, before serving.
• Notes:.
• 1. You can make this recipe as a low-cal dessert by using the sugar-free pudding mix and the low-cal whipped topping.
• 2. You can substitute canned fruit cocktail, peaches, mandarins, or your favourite type in this recipe.
• Did you know:.
• - that Watergate Salad is quite similar to Ambrosia - that this is very popular at potluck dinners and family gatherings - that it is very common in the Upper Mid-western United States. - that young and old alike - all enjoy this refreshing Watergate salad recipe.