This recipe was submitted by one of our readers, just like you.
"It seems odd to me this is actually a vintage recipe. After all, Watergate salad was something I ate at family gatherings when I was a child, reminiscent of Ambrosia Salad which is also deemed a vintage recipe, always on our holiday table as well. I think it’s probably safe to say that just about everyone has tried this pistachio pudding salad recipe at least once. Maybe you’ve adapted it, changed the ingredients around a bit. Added more of this or taken out some of that. Some people don’t like the coconut, others want fresh fruit instead of canned, or maybe you prefer fresh whipped cream over Cool Whip."
Preparation Time15 min
Chilling Time1 hr
- 3 2/5 ounces instant pistachio pudding mix
- 1 can crushed pineapple
- 1 1/2 cup cool whip
- cup sweetened flaked coconut
- 1 cup miniature chocolate chips
In a large bowl combine the drained pineapple and the pudding mix. Stir to coat. Add Cool Whip and stir to coat. Add coconut and marshmallows; stir to combine.
Read Next4th Of July Cherry Bomb Cupcakes