Hello! In the kitchen this week I made Watergate salad. It’s my friend’s favorite and I always make this for her birthday. This is for you Tracie Guisinger, one of the sales representatives here at The Times-Gazette. You can eat the whole bowl, and happy birthday.
This is a quick and simple dessert to make and it’s so pretty and delicious. My grandmother made this when I was a child. I don’t know why I only make it at Easter. Maybe because of the pretty green color. It’s perfect and pretty to serve with Easter dinner. I guarantee you will not have any left over. It is everyone’s favorite.
I make a double batch.
2 packages of instant pistachio pudding mix.
2 cans of crushed pineapple — in the juice — do not drain
1 cup of miniature marshmallows
1 cup of your favorite chopped nuts (I use pecans)
2 containers of Cool Whip (thawed)
First pour in the two cans pineapple, including the juice. Then add two boxes of pistachio instant pudding. Then add the miniature marshmallows, a half cup of the chopped nuts, then blend in your cool whip. I then sprinkle the rest of the chopped pecans on top.
Please send your favorite recipes to [email protected] or call 937-393-3456. I am looking forward to hearing from you.
Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.