Watergate Salad With Pistachio Pudding Recipes

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.

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.

PISTACHIO PUDDING SALAD (AKA WATERGATE SALAD)

Steps:

• In a large bowl, add the pudding and well drained crushed pineapple; mix well.
• Stir in the food coloring; mix it in thoroughly.
• Fold in the Cool Whip; be sure to blend it in thoroughly.
• Stir in the marshmallows, and then the walnuts.
• Cover the bowl, and chill in the refrigerator for a while, until ready to serve.
• *Note: I usually make this salad the night/day before I'm going to serve it; this way it chills up nicely in the fridge. Also, I did use one (3.4 oz.) box of instant pudding mix for this recipe. I see Recipezaar would not let me post the exact ounces of pudding I used, when posting this recipe.