I wanted to make a green dessert for this weekend 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!
Ingredients are as follows:
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
Directions:
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!