Watergate Salad with Coconut recipe
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- 1 (3.4 ounce) package instant pistachio pudding mix 1 (20 ounce) can crushed pineapple, drained 1 ½ cups miniature marshmallows 1 (12 ounce) container frozen whipped topping, thawed ½ cup flaked coconut ½ cup maraschino cherries, drained
Nutrition Info
- 372 caloriescarbohydrate: 61.3 gcholesterol: : -fat: 11.5 gfiber: 1.5 gprotein: 0.6 gsaturatedFat: 11 gservingSize: -sodium: 262.8 mgsugar: 40.5 gtransFat: : -unsaturatedFat: : -
Directions Watergate Salad with Coconut
Directions
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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.