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Watergate Salad Recipe

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This recipe for Watergate Salad, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 oz. box Instant Pistachio pudding mix
1 C. miniature Marshmallows
1/2 C. chopped Pecans or Walnuts
20 oz. crushed Pineapple
10 oz. Cool Whip, thawed
Optional garnish: Additional chopped nuts and/or maraschino cherries

Directions:
Directions:
Combine dry pudding mix with the pineapple, juice and all. Fold in marshmallows and chopped nuts, mixing well. Fold in Cool Whip and pour into serving bowl. Garnish with chopped nuts or maraschino cherries, if desired. Cover and refrigerate at least 6 hours or overnight.

Personal Notes:
Personal Notes:
This is an easy and delicious salad to bring to a potluck.

 

 

 

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