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American

Watergate Salad

The pale green American potluck classic: instant pistachio pudding stirred through crushed pineapple with marshmallows, pecans and whipped topping, then chilled until set.

SnacksLunch & dinnerVegetarianUnder 30 min
10 minEasy523 kcalper serving
Watergate Salad

Method

  1. Take 55 g of whipped topping out of the freezer and let it thaw in the fridge while you work — it must be soft enough to fold but still cold.
  2. Tip 24 g of instant pistachio pudding mix into a medium mixing bowl and add 170 g of crushed pineapple straight from the tin, juice and all. Do not drain it: the juice is the only liquid the pudding gets.
  3. Stir briskly with a rubber spatula for about 2 minutes, scraping the bowl, until no dry powder remains and the mixture has thickened to a soft, glossy pudding that holds a ribbon from the spatula.

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Per serving

523kcal
5gprotein
70gcarbs
27gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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