Grandmother Wright's Watergate Salad
2 (4 oz.) boxes of pistachio pudding mix
2 (20 oz.) cans crushed pineapple, with juice
2 c. mini-marshmallows
1 c. chopped toasted pecans or walnuts
1 (8 oz.) tub thawed Cool Whip
Mix pudding mix, pineapple with juice, marshmallows, and nuts until well blended.
Gently stir in Cool Whip.
Cover with plastic wrap.
Refrigerate for at least an hour.
Pairs Well With
This salad has been served every Thanksgiving for over 40 years at our Thanksgiving dinner. Source is unknown, but she probably got the recipe from the food section of the Jasper Newsboy or the Houston Chronicle. It has been my son's favorite since he was a little boy.