Watergate Salad with Coconut Recipe

Ingredients
<br>- 1 (3.4 ounce) package instant pistachio pudding mix
<br>- 1 (20 ounce) can crushed pineapple, drained
<br>- 1 1/2 cups miniature marshmallows
<br>- 1 (12 ounce) container frozen whipped topping, thawed
<br>- 1/2 cup flaked coconut
<br>- 1/2 cup maraschino cherries, drained
<br><p></p>Directions
<br>step 1: In a large bowl, combine pudding mix and pineapple; mix well.  Add marshmallows and 3/4 of the container of dessert topping (add more to get a creamier consistency).  Toss in the coconut; mix well.  Transfer to a serving dish and top with halved cherries and any extra coconut.  Chill for at least an hour before serving.  Will be good the next day.
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Ingredients
- 1 (3.4 ounce) package instant pistachio pudding mix
- 1 (20 ounce) can crushed pineapple, drained
- 1 1/2 cups miniature marshmallows
- 1 (12 ounce) container frozen whipped topping, thawed
- 1/2 cup flaked coconut
- 1/2 cup maraschino cherries, drained

Directions
step 1: In a large bowl, combine pudding mix and pineapple; mix well. Add marshmallows and 3/4 of the container of dessert topping (add more to get a creamier consistency). Toss in the coconut; mix well. Transfer to a serving dish and top with halved cherries and any extra coconut. Chill for at least an hour before serving. Will be good the next day.

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