Friday, August 17, 2012
One of my sweet friends told me about this dish (and how much she loves it) about a year ago, and I had never heard of it before. Then, as I was scanning through one of my cookbooks, there it was! It could not be easier to throw together in a skinny minute, and it is a nice marriage of textures and flavors. Creamy cool whip and pistachio pudding, tart pineapple, sweet mini marshmallows, and crunchy pecans. Yes, it's light green...but who cares?!
When I told my husband that I made "Watergate Salad", he responded by wondering what was in it with the lettuce.
I can't blame the guy, it is called a salad. He was pleasantly surprised when I told him there was no lettuce (he still tries to boycott most veggies when possible) and was even more pleased when he tasted it! He said his favorite part was the pecans...I wonder if you can guess MY favorite part? (I know my mama can!!) If you're not my mama and you have no clue, my favorite part is definitely the mini marshmallows.
Source: Southern Plate cookbook
20 oz. can crushed pineapple (juice and all)
1 cup mini marshmallows (I added extra, which made it that more awesome, heehee)
1 cup chopped pecans
1 small box instant pistachio pudding
8 oz. whipped topping
In a large bowl, mix all ingredients together well. Chill before serving. If the salad is too thick, it can be thinned with a little milk (I did not have to use any milk; the consistency was just right).