Watergate Salad - cooking recipe

Ingredients
    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
    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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