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Watergate Salad Trifle

Course: Dessert
Author: Wanda Baker


  • 1 pkg. 4 serving size Jello Pistachio Flavour Instant Pudding
  • 1 cup mini marshmallows
  • 1 398 ml can crushed pineapple in juice undrained
  • 5-6 cups whipping cream whipped
  • 1 Angel Food Cake baked and cooled
  • 1/2 cup pecan pieces toasted
  • Cococo Chocolatiers chocolate shavings
  • plastic wrap


  • Combine pistachio pudding, pineapple, marshmallows. Mix in 3 cups whipped cream. Cover with plastic wrap and refrigerate.
  • Cut your Angel Food Cake into 1 inch cubes.
  • Place a layer of cake cubes on the bottom of your bowl or glassware.
  • Add a layer of the pistachio pudding mixture.
  • Spread on a dollop of whipping cream.
  • Sprinkle with nuts and chocolate shavings.
  • Add another layer of cake cubs and continue to layer 2 - 3 times depending on your glassware.
  • Top with whipping cream, pecans and chocolate shavings.