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Watergate Salad Pistachio Cake
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Watergate Salad Pistachio Cake

1 Hr(s) 15 Min(s)
15 Min(s) Prep
1 Hr(s) Cook
Take pride in a perfectly pieced pistachio cake! More like cake than salad, Watergate Salad Pistachio Cake is an excellent choice for your next potluck.
What You Need
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10 servings
Original recipe yields 10 servings
1 can (8 oz.) crushed pineapple in juice, undrained
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped PLANTERS Pecans
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (10.75 oz.) frozen prepared pound cake, thawed
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
1
Combine first 4 ingredients in large bowl. Gently stir in 1-1/2 cups COOL WHIP.
2
Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up, on serving plate; top with 1-3/4 cups pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer.
3
Frost sides and top of cake with remaining COOL WHIP. Refrigerate 1 hour or until ready to serve. Sprinkle with coconut just before serving.
Kitchen Tips
Tip 1
Variation
Prepare using 1 pkg. (1 oz.) JELL-O Pistachio Flavor Sugar Free Fat Free Instant Pudding, COOL WHIP LITE Whipped Topping and prepared reduced-fat pound cake.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 280mg
12%
Total Carbohydrates 41g
15%
Dietary Fibers 1g
4%
Sugars 30g
60%
Protein 3g
6%
Vitamin A
2%
Vitamin C
4%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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