Blueberry Watergate Salad Recipes

WATERGATE SALAD

Steps:

• In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.

BLUEBERRY WATERGATE SALAD

Steps:

• In a large serving bowl, add together the pudding mix, pineapple with juice, marshmallows, and nuts; stir until well blended.
• Add in blueberries; stir to combine.
• Fold in the Cool Whip.
• Chill 2-3 hours.
• Refrigerate any leftovers.

SWEET WATERGATE SALAD

Steps:

• Mix all ingredients and refrigerate.

AUTHENTIC WATERGATE SALAD

Steps:

• Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl until well blended.
• Gently stir in whipped topping.
• Refrigerate one hour or until ready to serve.

WATERGATE SALAD

Steps:

• Put pineapple with juice in a bowl.
• Stir in pudding mix.
• Mix well.
• Stir in remaining ingredients.
• Chill until ready to serve, at least 1 hour.

LOW FAT WATERGATE SALAD

Steps:

• STIR pudding mix, pineapple with juice and yogurt in large bowl until well blended. Gently stir in 2 cups of the whipped topping; cover.
• REFRIGERATE 1 hour or until ready to serve.
• TOP each serving with 1 tablespoons of the remaining whipped topping.

WATERGATE SALAD

Steps:

• In a large bowl, combine pudding mix, pineapple, marshmallows and pecans until well blended. Gently stir in whipped topping. Cover and refrigerate 1 hour or until ready to serve.

5-INGREDIENT WATERGATE SALAD

Steps:

• 1. In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.
• My Note: This is a good recipe that you may needs some modifications. To get the pineapple to pudding mix ration right, I make it with a 20 ounce can of fruit with two boxes of pudding, adding double the whipped cream. Sometimes it is good to add coconut as well.
• Sometime I would add more pineapple than called for - I used a 20-oz. can of (unsweetened) pineapple chunks. The second time I made this, I wanted to make it less soupy (adding all the juice was just too much liquid), so I drained the entire 20-oz. can of pineapple (chunks) into a measuring cup, then added 1/2 cup juice to the pudding. Letting it sit overnight is key, as it will taste too much like unprepared pudding if you don't. I used pecans instead of walnuts, and cut down on the amount (used 1/4 cup instead of 1/2), and would do that again. I also used the entire 8-oz. tub of whipped topping.
• My wilf had tons of requests at a baby shower for this recipe. Here it is wath she did -- 2 (3.4 oz) packages of instant pistachio pudding, 2 (20oz) cans of crushed pineapple, drained (1/4 cup reserved juice), 1/2 cup chopped walnuts, 1(16 oz) cool whip, thawed. Fold all ingredients into the cool whip and chill for several hours.

WATERMELON-BLUEBERRY SALAD

Steps:

• In a small bowl, combine the honey, lemon juice and mint. Add watermelon and blueberries; toss gently to coat. Chill until serving.