What Came First…
…The Chocolate or The Bunny!
It’s Easter weekend, so we all know what that means don’t we? CHOCOLATE and lots and lots of it!!!
So it must be quite a disappointing holiday if you aren’t a fan of chocolate. That’s why I am sharing this pretty Easter dessert that doesn’t include even a shaving of chocolate, Pistachio Pudding (aka Watergate Salad).
This dreamy dessert combines cool whip, instant pudding (aka Angel Delight), crushed pineapple, marshmallow, nuts and cottage cheese to create a super light and fruity dessert – so all you chocolate fans will still have lots of room for those chocolate eggs later.
For the adventurous foodies among us, try serving this as a side with your Easter ham – trust me, it is surprisingly delicious! Americans are infamous for their sweet and savory combinations and frequently serve this as a side dish rather than a dessert. Just make sure you tell your guests that it’s Watergate Salad and watch their reactions!
For my fellow chocoholics, you should try my recipe from last year, Easter Egg & Pretzel Bark – it certainly won’t disappoint!
To make Watergate Salad all you have to do is toss everything into a large mixing bowl, mix until it’s completely combined and chill in the fridge, preferably overnight, or until it’s needed. Simple!
To make this Watergate Salad Recipe I recommend using a good Silicone Spatula with Stainless Steel Handle or All Silicone.
Watergate Salad Recipe
9 oz Cool Whip
1 Packet of Pistachio Instant Pudding (3¾oz)
1 Can Crushed Pineapple, plus Juice (15-16oz)
1 Cup Mini Marshmallows
1 Cup Chopped Nuts
1 Tub Cottage Cheese, Small Curd (16oz)
Place all ingredients into a large bowl.
Mix until thoroughly combined.
Chill in fridge until desired.
Note: this recipe is best made the night before or in the morning of the day it is to be eaten.
Followers in the UK, France, Germany, Italy, or Spain can now buy my favourite kitchen tools and gadgets from the Arugula & Rocket Cookshop on Amazon.