Watergate Salad

When I was growing up, my mom liked to make this for any potluck or family gathering we had. It was nice and light, most notably during the summer months. Sometimes I will occassionally see it on a buffet when I am out to eat or at a church function. It brings back so many wonderful memories of growing up. It is just one of those recipes you forgot about.  Once you make it, you wonder why you don't make it more often. 

 

Ingredients:

1 package pistachio pudding mix

1 can (20 oz) crushed pineapple, undrained

1 cup mini marshmallows

1 cup whipped topping 

1/2 cup chopped pecans 

Instructions:

In a large bowl, combine the pistachio pudding and crushed pineapple (with juice).

Stir in the mini marshmallows and chopped nuts.

Gently fold in the whipped topping until well combined.

Chill in the refrigerator for at least 1 hour before serving.

Peace be with you,

Veronica