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0I wanted to make a green dessert for St. Patrick’s Day and while I was looking through some cookbooks I found a recipe for Watergate Salad. I don’t recall ever having this salad, but it sounded interesting so I decided to come up with my own version! I’m not too fond of marshmallows being in dessert salads so I omitted those as well as the nuts. I figured the marshmallows added a creaminess and since I took them out I needed something to replace it. Being that I have an obsession with cream cheese, I figured that would be perfect. I made this with low-fat cream cheese and lite cool whip and you can’t tell at all! I love the color of this salad, how simple it is to prepare and how it ended up tasting…I hope you enjoy!
Cream Cheese Watergate Salad
2016-03-16 13:52:06
Ingredients
- 8 ounces lite cool whip
- 8 ounces low-fat cream cheese, softened
- 1 (3.4 ounce) box instant pistachio pudding
- 1 (20 ounce) can crushed pineapple (in juice, not syrup!)
- toasted coconut, if desired
Instructions
- Drain the crushed pineapple and reserve the juice; set both aside.
- Cream together the cool whip and cream cheese.
- Mix in the pistachio pudding.
- Stir in the pineapple and slowly add some pineapple juice until you reach your desired consistency. I added three tablespoons to mine.
- Spoon into serving dishes and allow to set up in the fridge for an hour.
- Sprinkle on some toasted coconut (if you'd like) and enjoy!
Notes
- This is the perfect dessert to make ahead of time; wrap with saran wrap and place in the refrigerator until you're ready to serve!
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