Print
Toasted Coconut and Pecan Topped Pistachio Dessert: Watergate Salad
This sweet and fluffy retro salad takes just minutes to throw together and is irresistible in taste and texture.
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6 -8
Author Olive Jude
-
20
ounce
can crushed pineapple in juice
-
1
box instant pistachio pudding mix
-
1 1/2
cups
mini marshmallows
-
8
ounce
tub Cool Whip
-
maraschino cherry
for topping
-
toasted coconut
for topping
-
toasted pecans
for topping
-
Combine the pineapple and its juices with the pudding mix in a large bowl.
-
Stir until well combined.
-
Stir in the marshmallows.
-
Fold in the whipped topping.
-
Cover and refrigerate for at least 6 hours and up to 48 hours.
-
Garnish with a cherry, toasted coconut, and toasted pecans.