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!

 
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.
 
Watergate Salad made with Cream Cheese
 
Sprinkle on some toasted coconut (if you’d like) and enjoy!
 
Watergate Salad made with Cream Cheese