Watergate Salad Recipe

Posted by Judy Taylor on

This cool and creamy salad is a classic at our home at Thanksgiving.  I got the recipe many years ago from my Mother-In-Law when we were first married.  It is known by many names, but on her recipe, it was called WATERGATE SALAD because the recipe came from the kitchen of the famous Watergate Hotel in Washington D.C.  The difference in the other Pistachio Salad recipes and the WATERGATE SALAD is that the Watergate chefs added coconut to their recipe giving it an ambrosia taste.  For sure this salad will be on our Thanksgiving table tomorrow.

 

 

INGREDIENTS:

1 (20 oz) can crushed pineapple in juice

1 cup miniature marshmallows

1-1/2 cups thawed Cool Whip whipped topping

1 package (3.4 oz) Jell-O Pistachio Flavor Instant Pudding

1/2 cup shredded flaked coconut

1/2 cup chopped pecans

 

DIRECTIONS:

Combine all ingredients except Cool Whip in large bowl.  Fold in Cool Whip and refrigerate for at least one hour.  I refrigerate mine overnight.

HAPPY THANKSGIVING!!

 


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