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Watergate Salad

Watergate Salad

  • Prep

    10 m
  • Ready In

    2 h 10 m
Jennifer

Jennifer

This chilly delight is an American classic.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.
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Reviews

LatinaCook
382

LatinaCook

11/14/2005

Added 20 oz crushed pineapple and the whole 8 oz whipped topping container as many sugested. I took this to a baby shower and as soon as i put it on the table i saw someone else had brought one also. I was a little dissapointed about that BUT as i saw more and more people going to my bowl over and over and saying "whatever this is, it's good!" i knew the bowl was going to be empty soon. When we cleaned up at the end of the shower , my bowl was in fact empty and the other lady's was almost full. I felt a little bad about that, but hey, if it's better what can you do? LOVE the nuts in it!

Christie T.
329

Christie T.

11/26/2007

This is a good recipe that needs some modifications. To get the pineapple to pudding mix ration right, I make it with a 20 ounce can of fruit with two boxes of pudding, adding double the whipped cream. Sometimes it is good to add coconut as well.

KRANEY
253

KRANEY

6/29/2007

Easy and so good! I would add more pineapple than called for - I used a 20-oz. can of (unsweetened) pineapple chunks. The second time I made this, I wanted to make it less soupy (adding all the juice was just too much liquid), so I drained the entire 20-oz. can of pineapple (chunks) into a measuring cup, then added 1/2 cup juice to the pudding. Letting it sit overnight is key, as it will taste too much like unprepared pudding if you don't. I used pecans instead of walnuts, and cut down on the amount (used 1/4 cup instead of 1/2), and would do that again. I also used the entire 8-oz. tub of whipped topping. Thanks for the recipe!

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