Watergate Salad
I just finished a pistachio muffin, and it was amazingly delicious.
Almost ten years ago, I found pistachio muffins at my local chain grocery store, and I was smitten. That particular store only bakes them in March (for St. Patrick’s Day), and I pined for them 11 months out of the year.
I’m not very good at waiting.
Today, Grace and I were in a different grocery store with my mom and my sister, when my sister picked up a package of muffins.
The muffins were green.
“Hey!” I said, “Are those pistachio? I thought you could only get pistachio in March.”
“Nope,” my sister replied. “I buy these all the time.”
And there they were. I bought a pack, and half of the muffins are already gone.
I’m going to need to find a recipe because they are expensive and everyone here loves them.
Anyway, eating the green muffin made me think of the green pudding I like to make. Like many of my recipes, I don’t know where I got it. I think it’s one of those recipes that is floating around everywhere. It tastes a lot like the muffins, and it’s so much cheaper.
I also don’t know why it’s called Watergate Salad. If you know, please tell me in the comments.
Watergate Salad
- 1 small package instant pistachio pudding
- 1 1/2 cups small marshmallows
- 1/2 cup chopped pecans or walnuts
- 8 oz whipped topping
- 10 oz can crushed pineapple, undrained
- Mix pudding and pineapple well, then add everything else. Cover and chill at least 2 hours.
- Top with additional whipped cream, chopped pecans, or mini marshmallows before serving.
If you use sugar free, fat free pudding and Cool Whip, this is a very low calorie dessert.
Happily submitted to Share my Recipe Sunday, Mouthwatering Mondays, Homemaking Monday, Make Something Monday, Recipe Swap, Make Do Monday (make this using items from the pantry instead of going out to buy fancy muffins!), Tempt my Tummy Tuesday, Kitchen Tip Tuesday, Tuesday Toot, Tasty Tuesday, Tackle It Tuesday, and Talk About Tuesday
