Classic Watergate Salad

By msippigrl

Aka "that green stuff" by my family, this light and refreshing dessert has withstood the test of time and is perfect after a big Holiday feast.

Ingredients

• 1 (20 oz) can crushed pineapple
• 1 (3 1/2 oz) box Pistachio Instant Pudding Mix
• 1 teaspoon sugar (optional)
• 1 drop green food color (optional)
• 1/2 cup chopped pecans
• 1/3 cup flaked coconut
• 2 cups miniature marshmallows
• 1 (8 oz) tub Cool Whip, thawed
• Stemmed Maraschino cherries for garnish, drained on paper towels (optional)

Preparation

Step 1

Drain pineapple in a colander, pressing out the juice. (You don't want your salad to be soupy.)

In a large mixing bowl, add the pineapple, dry pudding mix, sugar, and food color, stirring until well combined. Stir in the pecans and coconut.

With a rubber spatula, gently fold in the marshmallows and Cool Whip just until combined. Don't overmix or it will flatten the Cool Whip.

Transfer the mixture to a serving bowl or individual serving dishes.

Garnish the top with a maraschino cherry or extra pecans, if desired.

Refrigerate at least 2 hours before serving.