Pistachio pudding salad (also known by many as watergate salad) is one of those dishes, that you either love or hate. For me, it is a love. But, it wasn’t love at first sight, it took a few bites in, and an understanding of what I was really eating- to create that love when I was a little girl.
I have wonderful memories of the church I went to as a child in West Branch, Iowa.
We would often have potlucks at church, and there was always someone who would make and bring pistachio pudding salad. It was one of the things I always looked for at every food gathering the church held. I would heap a big helping onto my plate, not leaving much room for anything else. When I think of pistachio pudding salad or even just see it, it brings back such warm feelings from my childhood.
I love creating food that has a bit of the feeling of nostalgia for me. It then, becomes more than food when I am enjoying it, it becomes a warm memory with every bite.
Pistachio Pudding Salad (watergate salad) Recipe
Servings; approx. 20 people. Prep time. Under 10 minutes.
- 2- 3.4 ounce boxes of dry pistachio pudding mix.
- 2- 20 ounce cans of crushes pineapple, undrained.
- 16 ounces of cool whip, thawed.
- 4 cups of mini marshmallows
- 1/2 cup of finely chopped pecans.
- In a large bowl, combine the pistachio pudding mix and pineapple, stir together.
- Add marshmallows and cool whip. Gently stir until all ingredients are combined.
- Spread pudding mixture into a large bowl, or casserole dish.
- Sprinkle mini marshmallows over the top of mixture.
- Sprinkle pecans over the top of mixture.
- Cover pudding and chill until ready to serve. (I like to throw the pudding into the freezer for a few hours before serving, especially if I will be traveling with it, to keep it chilled.
Enjoy my friends! Have a beautiful Wednesday and a wonderful Thanksgiving. Take time to enjoy baking and cooking with your kids and your family this Holiday season, treasure the little moments as well as the big ones. Time is a gift, cherish it.