Watergate Salad - Thursday

Oooh one of my favorites from West Virginia!

July 19, 2018
In The Kitchen With Kat
In The Kitchen With Kat

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

Tags: 
kat