Watergate Dessert Salad


Recipe courtesy of  Deep Dish South

Serves 6

  • 1 can (1lb 4-ounce) of crushed pineapple,in 100% pineapple juice, drained - reserve the juice OR 1 1lb 4-ounce can mandarin oranges
  • 2 small packages of instant pistachio pudding mix
  • 1 16-ounce tub non-dairy whipped topping, thawed OR 1 16-ounce contrainer small-curd cottage cheese
  • 2 cups miniature marshmallows
  • 1 cup chopped Louisisna pecans or walnuts, optional

Watergate Dessert Salad

Click image to enlarge


Drain the pineapple or mandarin oranges, reserving juice. Stir together half of the pineapple or mandarin juice with the pudding mix until well blended. Gently fold in the whipped topping or cottage cheese and carefully stir in the pineapple or mandarins, marshmallows, and pecans or walnuts. Add additional juice only if needed, this should be moist but not runny. 
Cover and refrigerate at least one hour or preferably overnight.

Serve in individual clear goblets.

Note: Variations, add 3 to 4 bananas, sliced; garnish with shredded sweet coconut and/or Maraschino cherries, drained. 

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