Ambrosia Watergate Salad

My Ambrosia Watergate Salad Recipe is heavenly creamy, light and fluffy, and absolutely delicious with the added crunch from pecans or walnuts. I have taken this side dish to countless potlucks and holiday dinners such as Thanksgiving. This ambrosia watergate salad is a definite keeper for a delightful mix of reasons that make it a timeless favorite.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 7 cups

Calories: 430 kcal per serving

Ingredients

6 ¾ ounces - Pistachio Jell-O instant pudding mix
40 ounces - Crushed pineapple in juice
8 ounces - whipped topping
4 cups - Mini marshmallows
¾ cup - pecans
Maraschino cherries

Instructions

In a large mixing bowl, mix the pistachio pudding mix with the juice from the crushed pineapple. Whisk it until there is no more clumps of powder remain.
Next using a rubber spatula gently fold in the Cool Whip or homemade whipped cream until combined. Do not overmix, as doing so will make the consistency denser than it should be.
Then, to the pudding and whipped cream mixture, add the crushed pineapple, mini marshmallows, and chopped pecans; fold carefully until combined.
Cover and chill in the refrigerator for 4-6 hours, or overnight, for a more flavorful salad. This will allow the marshmallows to soften and really soak up the flavor.

Nutrition