This is definitely one of those "oldie but goody" recipes. Watergate Salad was all the rage back in the late 1970's and on into the eighties. It seemed any church potluck, family reunion, or after funeral spread would always have a Watergate Salad. I have researched and looked all over to find out where this salad got it's name. One can surmise it had something to do with the political scandal, but there is actually no proof that it does. From all accounts I have read, no one really knows where the salad, and there was also a cake, got the name. What is known is that the pistachio pudding was marketed by the Kraft company in 1975 and the Watergate Salad and the Watergate Cake followed shortly thereafter.
Wherever it evolved from, it is always a hit with those who enjoy these creamy, fruity concoctions. My husband loves this salad, which is really a light dessert. To be honest, I haven't made this in years, so he was happy to see it re-emerge. It is just the perfect salad for Easter or in this case St. Patrick's Day with it's pretty pastel green color. This is the original Watergate Salad recipe also. I wasn't really sure, but Mama looked hers up in an old cookbook from the seventies time period. Here is what you will need:
1 (20 oz.) can crushed pineapple, with the juice (don't drain)
1 (3.5 oz.) box instant pistachio pudding
8 oz. frozen whipped topping
1 cup nuts, chopped
1 cup miniature marshmallows
Mix the pineapple with it's juice with the dry pudding until well blended. Mix in the whipped topping. Fold in the nuts and marshmallows.
Pour into a pretty glass bowl, cover and chill for at least 2 hours.