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Watergate Salad Recipe

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This recipe for Watergate Salad, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 20 oz can crushed pineapple, undrained
1 3.4 oz pkg. instant pistachio pudding mix
1 8 oz container frozen whipped topping
1 cup miniature marshmallows
1/2 cup chopped pecans

Directions:
Directions:
In a large bowl, combine crushed pineapple and juice with pistachio pudding mix. Fold in whipped topping, miniature marshmallows and chopped pecans. Mix gently but well. Cover and refrigerate 4 hours or more before serving.

 

 

 

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