Pistachio Pudding Supreme Aka Watergate Salad
My mother used to make this wonderful dessert for any holiday, and it is now one of my "comfort" foods!
- Ready In:
- 1hr 10mins
- 1 (8 ounce) container Cool Whip
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) can pineapple, crushed
- 1 cup walnuts, chopped
- 2 cups colored miniature marshmallows
- 2 (3 ounce) boxes instant pistachio pudding mix
- Mix all ingredients in a large serving bowl, until well combined.
- Refrigerate for 1 hour before serving.
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This is a new favorite that I will be making every Holiday. After bringing the cream cheese to room temperature I used a mixer and beat it til smooth, added the pudding and pineapple (20 oz can undrained). After licking the beaters (I was done with them) stirred in the remaining<br/>ingredients. I thought it was better refrigerated overnight, letting the marshmallows absorb<br/>the moisture and making them fluffy. It was light, fluffy and creamy.1Replies 2
I had to come review this right away! It is amazing with the cream cheese in it! Never made it that way before, and probably will never make it the old way again! I had to make a few tweaks (out of necessity), but it still turned out awesome: First of all, I totally forgot to buy marshmallows at the store! Thought about making a quick trip down the road to get some, but when I tasted it, it was completely delicious without them (thanks to the cream cheese). Didn't add the nuts, only added one box of pudding mix. Also used the "whipped" version of the cream cheese. And, I added pineapple juice until it was to my desired consistency. <br/><br/>One more thing -- I didn't have crushed pineapple, but did have canned pineapple chunks. So, I stuck them in my food processor (we have a Ninja) and did a few small pulses with that, and they turned out just like the crushed.<br/><br/>Thanks for a wonderful recipe!2Reply
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