Watergate Salad Trifle
Recipe type: dessert
  • 1 pkg. 4 serving size Jello Pistachio Flavour Instant Pudding
  • 1 cup mini marshmallows
  • 1 398ml can crushed pineapple in juice, undrained
  • 5-6 cups whipping cream, whipped
  • 1 Angel Food Cake, baked and cooled
  • ½ cup pecan pieces, toasted
  • Cococo Chocolatiers chocolate shavings
  • plastic wrap
  1. Combine pistachio pudding, pineapple, marshmallows. Mix in 3 cups whipped cream. Cover with plastic wrap and refrigerate.
  2. Cut your Angel Food Cake into 1 inch cubes.
  3. Place a layer of cake cubes on the bottom of your bowl or glassware.
  4. Add a layer of the pistachio pudding mixture.
  5. Spread on a dollop of whipping cream.
  6. Sprinkle with nuts and chocolate shavings.
  7. Add another layer of cake cubs and continue to layer 2 - 3 times depending on your glassware.
  8. Top with whipping cream, pecans and chocolate shavings.
Recipe by | Bakersbeans (Wanda Baker) at https://www.bakersbeans.ca/watergate-salad-trifle/