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WATERGATE SALAD 1 large can crushed pineapple 1 (8 oz.) pkg. Philadelphia cream cheese 1 1/4 c. miniature marshmallows 1 1/4 c. chopped pecans 1 (8 oz.) serving Cool Whip 1 (4 oz.) pkg. pistachio nut pudding Melt cream cheese at room temperature. Add 1 can pineapple with juice and mix thoroughly. Add pistachio nut pudding mix. Mix well. Add 1 cup of chopped pecans and 1 cup of miniature marshmallows. Mix ingredients well. Smooth on one 8 ounce serving of Cool Whip. Chop fine 1/4 cup of pecans and sprinkle on topping. Add 1/4 cup of miniature marshmallows to topping, spreading at least 1-inch apart. Chill in refrig- erator for at least 2 hours. Ready to serve. Multi-colored marshmallows may be added for decoration. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |