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Apr 25, 2024 · Combine – In a large bowl combine the instant pudding mix, crushed pineapple, pecans, and marshmallows. Stir well. Fold in Cool Whip until well blended. Refrigerate – Cover and chill in the refrigerator for several hours or overnight. Garnish and serve – To serve, top with Maraschino cherries and extra chopped pecans.
Feb 2, 2024 · Instructions. Grab a large mixing bowl. To the bowl, add the pistachio pudding mix, crushed pineapple and the juice, marshmallows, chopped walnuts and pecans. Mix everything together until evenly combined. Add the whipped topping to the salad mixture. Fold in the whipped cream until everything is evenly combined.
Dec 4, 2018 · Add all but 1 tbsp. of chopped pecans (for the end). Gently fold in the Cool Whip topping with a spatula to prevent overmixing. Chill the mixture in the fridge for about 4 hours, allowing the marshmallows to fluff up. When ready to serve, sprinkle the reserved pecans or cherries atop the salad for added pizzazz.
Feb 15, 2022 · Directions. Mix pineapple, marshmallows, pudding mix, and pecans together in a bowl; fold in whipped topping. Refrigerate salad until chilled and thickened, about 1 hour.
Mar 2, 2024 · Instructions. In a large bowl, whip the cream, powdered sugar, and vanilla with the whisk attachment (hand mixer works too) until soft peaks form. Fold in the pistachio pudding mix, crushed pineapple, and mini marshmallows. Chill until serving.
Mar 11, 2023 · Watergate salad is a dessert-style salad that’s made with pistachio pudding, pineapple, marshmallows, nuts, and whipped topping. It’s refreshing, light, and fluffy. No one is sure about where the name came from, but many believe it came from a recipe invented by the sous chef, at the Watergate hotel. It’s been popular since the 1970s.
May 4, 2021 · Instructions. In a large bowl, stir together the pineapple and pistachio pudding mixes until combined. Use a rubber spatula to fold in the whipped topping until no streaks remain. Fold in marshmallows and pecans. Cover and refrigerate for at least 3 hours before serving.
