Watergate Salad - cooking recipe
Ingredients
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1 large pistachio pudding mix (instant)
15 ounce can crushed pineapple
1/2 cup walnuts (chopped)
2 cups whipped topping
1 cup coconut
2 cups mini- marshmallows
Preparation
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Prepare pudding as directed on package.
Add pineapple and stir until creamy.
Add whipped topping, nuts, coconut and marshmallows. Mix thoroughly.
Refrigerate for at least 2 hours. Serve chilled.
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