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Pistachio Pudding Salad (Aka Watergate Salad)

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“A "yummy" salad which tastes more like a dessert. I usually make this for Easter, but it can also be served on any holiday, or any time of the year. It's so quick and easy to throw together.”
READY IN:
20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, add the pudding and well drained crushed pineapple; mix well.
  2. Stir in the food coloring; mix it in thoroughly.
  3. Fold in the Cool Whip; be sure to blend it in thoroughly.
  4. Stir in the marshmallows, and then the walnuts.
  5. Cover the bowl, and chill in the refrigerator for a while, until ready to serve.
  6. *Note: I usually make this salad the night/day before I'm going to serve it; this way it chills up nicely in the fridge. Also, I did use one (3.4 oz.) box of instant pudding mix for this recipe. I see Recipezaar would not let me post the exact ounces of pudding I used, when posting this recipe.

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