Classic Watergate Salad Recipe 485 Recipes

CLASSIC WATERGATE SALAD RECIPE - (4.8/5)

Steps:

• Drain pineapple in a colander, pressing out the juice. (You don't want your salad to be soupy.) In a large mixing bowl, add the pineapple, dry pudding mix, sugar, and food color, stirring until well combined. Stir in the pecans and coconut. With a rubber spatula, gently fold in the marshmallows and Cool Whip just until combined. Don't overmix or it will flatten the Cool Whip. Transfer the mixture to a serving bowl or individual serving dishes. Garnish the top with a maraschino cherry or extra pecans, if desired. Refrigerate at least 2 hours before serving.

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.