Watergate Salad - Thursday
Oooh one of my favorites from West Virginia!
July 19, 2018

INGREDIENTS:
- 1 can (20 ounces) crushed pineapple, undrained
- 2 3.4-ounces packages instant pistachio pudding mix
- 16 ounces frozen whipped topping, thawed
- 2 cups miniature marshmallows
- 3/4 cup Fisher pecans
DIRECTIONS:
In a large bowl, stir together the pineapple and pistachio pudding mixes until combined. Use a rubber spatula to fold in the whipped topping until no streaks remain. Fold in marshmallows and pecans. Cover and refrigerate for at least 3 hours before serving.
Recipe via: My Baking Addiction