Pistachio Pudding Salad (Aka Watergate Salad)

1. 1

   In a large bowl, add the pudding and well drained crushed pineapple; mix well.

2. 2

   Stir in the food coloring; mix it in thoroughly.

3. 3

   Fold in the Cool Whip; be sure to blend it in thoroughly.

4. 4

   Stir in the marshmallows, and then the walnuts.

5. 5

   Cover the bowl, and chill in the refrigerator for a while, until ready to serve.

6. 6

   *Note: I usually make this salad the night/day before I'm going to serve it; this way it chills up nicely in the fridge. Also, I did use one (3.4 oz.) box of instant pudding mix for this recipe. I see Recipezaar would not let me post the exact ounces of pudding I used, when posting this recipe.

* Per serving · 4 servings · Values may vary.

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