Watergate Salad

This is one of my favorites! Named after the Watergate scandal because of it's green color, this quasi-congealed salad is a staple in the south.

Honestly, this is not a recipe I would ever have thought I'd like and not one I would have picked from the recipe book to try, but my grandmother came up from Florida when I had my daughter and we had a good time looking through my recipe books together. On that trip, she taught me so much about cooking and using the leftovers in a different fashion the next day.

This recipe comes from my favorite recipe book, given to me by a co-worker for Christmas in 1987, the year I was married. It was compiled and published by the Phebean Class of First Baptist Church in Dallas, Georgia and is copyrighted 1968-1987.

Ingredients

1 box Jello brand pistachio pudding

1 12 oz can crushed pineapple

1/2 c mini marshmallows

1/2 c chopped pecans

8 oz tub Cool Whip

Directions

You literally add everything in this order and stir. I stirred the pudding and pineapple first to combine, then added the marshmallows and pecans, and folded the Cool Whip in last.

You can leave out the pecans if you don't care for them, but there will be a few pistachios in the pudding mix.

Yum!! Here are the pics:

This recipe makes about 12 servings and since it's just me and my husband now, I divided it out into those 12 servings into toddler snack cups from Walmart and put them in the freezer.

This way I can take one out whenever I want and I don't have to worry about wasting food.

Above is a pic of them stacked in the freezer and a pic of how I store the little plastic containers in a basket with their lids so that they're not all over the place.

This recipe was submitted by Mona Black. I'm unsure of the original source.