Have you ever heard of Watergate Salad? Apparently it was quite the trend back in the 70's, a trend that somehow missed our home in Oklahoma City. I heard about it on a cooking show when the hosts were speaking nostalgically about old favorites. I looked it up and found several recipes that claimed to be the "authentic recipe from the chef at the Water Hotel in DC." So, I kind of put several recipes and this is what I came up with.
It's actually quite tasty and keeps very well for over a week. You can adjust the amount of all of the ingredients (except the pudding mix) to your liking. Use regular, reduced-fat, or fat-free whipped topping then sit back and enjoy a trip to the past!
WATERGATE SALAD (8-10 servings)
1 (3.4 oz) package instant pistachio pudding mix
1 (20 oz) can crushed pineapple with juice, undrained
1 cup miniature marshmellows
1/2 cup chopped pecans
12-16 oz non-dairy whipped topping, thawed
Stir pudding mix, pineapple with juice, marshmellows and nuts in a large bowl until well blended.
Gently stir in whipped topping.
Refrigerate one hour or until ready to serve.
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