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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.”

Ingredients Nutrition


  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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