Watergate Salad made with Cream Cheese
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!
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!
