WATERGATE SALAD PISTACHIO CAKE RECIPE

Watergate Salad Pistachio Cake Recipe image

Take pride in a perfectly pieced pistachio cake recipe! More like cake than salad, our Watergate Salad Pistachio Cake Recipe is an excellent choice for your next potluck.

Provided by My Food and Family

Categories Recipes

Time 1h15m

Yield 10 servings

Number Of Ingredients 7

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Ingredients

1 can (8 oz.) crushed pineapple in juice, undrained
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped 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

Steps:

Combine first 4 ingredients in large bowl. Gently stir in 1-1/2 cups COOL WHIP.
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.
Frost sides and top of cake with remaining COOL WHIP. Refrigerate 1 hour or until ready to serve. Sprinkle with coconut just before serving.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g