The recipe on the pudding box calls this “Watergate Salad”, but my mom used to call it “fluffy mold” so to me that’s what it will always be called. Not sure where either name came from, but whatever you choose to call it, I’m sure you’ll also call it yummy!
My mom used to make this for just about every holiday dinner, so to me it seemed like a great addition to tomorrow’s Easter dinner. Her version was slightly different than this one..she used cottage cheese and would add Mandarin oranges..but I stuck with the lightened-up recipe on the sugar-free pistachio pudding box, which calls for vanilla yogurt instead of cottage cheese. I also added in some chopped walnuts, which Mom used to do too. Oh yeah..and I doubled the recipe on the box, and now really wish I’d tripled it because everyone in my house is in love with it and I’m just hoping there’s enough left for tomorrow.
This recipe was probably intended to be served as dessert, but Mom always served it with our meals, and that’s exactly what I plan to do. I think it’ll fit right in with the ham, scalloped potatoes, deviled eggs, green beans, and broccoli salad I’ll be serving for Easter dinner. Any way you choose to serve it, I’m sure it will be a winner and I highly doubt if there will be even one spoonful left over.
- 1 20 ounce can crushed pineapple, undrained
- 2 boxes instant sugar-free pistachio pudding
- 1 cup nonfat vanilla Greek yogurt
- ¼ cup chopped walnuts
- 1 8 ounce tub lite Cool Whip
- In a large bowl, stir together the pineapple (the juice too), pudding, and yogurt with a whisk until thoroughly combined.
- Gently fold in the walnuts and Cool Whip until thoroughly combined.
- Chill for at least an hour and enjoy!