I was born with a serious sweet tooth. Dessert has always been my favorite part of every meal and as much as I love the fancy confections I learned to make in cooking school, I’m still prone to craving the desserts I devoured and longed for as a kid in the 70s. I’m talking desserts full of all the sugary, processed foods that make nutritionists cringe and dentists jump for joy.
My mother’s recipe for Watergate Salad contains a trifecta of things I’m a little embarrassed to have in my kitchen — instant pudding mix, mini-marshmallows and — wait for it — non-dairy whipped topping! In keeping with the retro trend of quick and simple, this ‘salad’ stirs up in seconds.
I’ll be celebrating National Dessert Month by opening up my mother’s recipe box and sharing one of my favorite retro dessert recipes each week.
So, next time you get the urge to wax nostalgic about the 70s, turn on the BeeGees and have a bowl full of memories and Watergate Salad.
|Watergate Salad|| || |
- 1 8-oz container Cool Whip
- 1 3.4-oz box Instant Pistachio Pudding Mix
- 1 8-oz can crushed pineapple, drained
- 1/2 cup miniature marshmallows
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
- Combine Cool Whip and pudding mix together in a large bowl until well-mixed.
- Stir in remaining ingredients and chill at least two hours.