INGREDIENTS:

1 (3.4 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple with juice, undrained
1 cup miniature marshmallow
1⁄2 cup chopped pecans or walnuts
1 3⁄4 cups (4 ounces) Cool Whip topping, thawed (4 ounces)

Mix the base: Combine the dry pistachio pudding mix and the undrained
crushed pineapple in a large bowl.

Fold in the extras: Stir in the mini marshmallows and chopped nuts.

Add the fluff: Gently fold in the thawed whipped topping until smooth and
uniformly light green.

Chill: Cover and refrigerate for at least 1 to 2 hours before serving.

Servings: 8
Optional garnishes: Sweetened shredded coconut, maraschino cherries, or
extra crushed pistachios.

(This side dish salad or dessert salad is popular with potlucks. The recipe was originally introduced by General Foods in 1975 under the name "Pistachio Pineapple Delight" to coincide with the launch of their instant pistachio pudding mix. It quickly acquired the moniker "Watergate Salad"— largely popularized, as the story goes, when a Chicago food editor printed it under that name to hook readers during the height of the 1970s Watergate political scandal.)