While flipping through cookbooks, I stumbled upon a recipe for Watergate Salad. Even though I was unfamiliar with it, the name piqued my interest. Taking inspiration from the original recipe, I decided to create a lighter version that perfectly suited my taste. Since I’m not a huge fan of marshmallows or nuts, I opted to leave them out. However, marshmallows do add a certain creaminess, so I needed a substitute and being that I have a love of cream cheese, that is what I chose.

I decided to use low-fat cream cheese and light Cool Whip, creating a delightful dessert that’s both creamy and guilt-free. You honestly wouldn’t know the difference! Beyond its taste, I adore the vibrant green color of this Watergate Salad, and the best part? It’s incredibly simple to prepare. I truly enjoyed whipping this up, and I can’t wait for you to try it too!

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!

Watergate Salad made with Cream Cheese

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!

10 Comments

Crochet Hooks on March 15, 2014 at 12:59 am

I've never had pistachio pudding. This sounds like a fun little treat! Thanks for linking it up to Snickerdoodle Sunday.

Jackie on February 3, 2014 at 3:03 am

One of my favorite salads♥ I like it with or without marshmallows! I only stared using marshmallows because I had to make more with a growing family! Cream cheese is a good idea! At Christmas I added a couple drops of green food coloring.

Christie Daruwalla on March 26, 2013 at 8:31 pm

I remember loving watergate salad the first time I had it as a kid. The cream cheese is just going to make it better. Thanks for sharing on Thursdays Treasures.

Miz Helen on March 24, 2013 at 4:28 pm

I just love this salad, it is always a winner! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Pat@BPM on March 22, 2013 at 3:08 am

Sounds wonderful, looks delish!

Rattlebridge Farm on March 22, 2013 at 3:07 am

I had completely forgotten about Watergate Salad! So glad you posted this recipe. Love the toasted coconut on top. Have a nice weekend!

denise...on a whim on March 20, 2013 at 1:54 pm

Just found you at Someday Crafts. This looks super yummy and easy. Pinned it! 🙂

Marsha Baker on March 18, 2013 at 3:43 am

Fabulous idea Lisa! As far as I'm concerned, you can never go wrong adding cream cheese to anything. My recipe uses yogurt….this sounds lovely and I'm sure it was very creamy. Thanks for sharing your creativity with us.

Deb on March 17, 2013 at 1:34 pm

I've made and eaten Watergate Salad for many years, but I adore the cream cheese substituion! Can't wait to make it….thanks!

Deb
DebNJoizee919@aol.com

Cindy on March 17, 2013 at 3:52 am

Delicious looking. Perfect for green day.