Watergate Salad with Coconut recipe

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Ingredients

1 (3.4 ounce) package instant pistachio pudding mix
1 (20 ounce) can crushed pineapple, drained
1 ½ cups miniature marshmallows
1 (12 ounce) container frozen whipped topping, thawed
½ cup flaked coconut
½ cup maraschino cherries, drained

Nutrition Info

372 calories
carbohydrate: 61.3 g
cholesterol: : -
fat: 11.5 g
fiber: 1.5 g
protein: 0.6 g
saturatedFat: 11 g
servingSize: -
sodium: 262.8 mg
sugar: 40.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, combine pudding mix and pineapple, mix well. Add marshmallows and 3/4 of the container of dessert topping (add more to get a creamier consistency). Toss in the coconut, mix well. Transfer to a serving dish and top with halved cherries and any extra coconut. Chill for at least an hour before serving. Will be good the next day.

Recipe Yield

6 servings

Recipe Note

Cool and creamy, great for summer and holidays. Kids love to make and eat this! HINT: Have them decorate the top with cherries and coconut to look like a face!

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