This #SweetenTheSeason sponsored post has been compensated on behalf of #CollectiveBias Inc. and its advertiser. As always, my easy pudding pie love is my own.
There are fewer things that the winter season begs for than comfort food. Whether you’re lining your table or filling the fridge; we all have our holiday favorites to look forward to. And it wouldn’t be a full spread, without combining two of my favorite go-to dishes!
And one thing that makes Watergate Salad and Pudding Pies my favorite? The ease and budget friendly aspects of both! Not to mention absolute deliciousness. So when I went to Walmart last week, I made sure to pick up the following items from the Holiday Bake Center.
- BAKER’S White Chocolate
- JET-PUFFED Miniature Marshmallows – 10oz.
- JELL-O Pistachio Flavor Instant Pudding
I also made sure to pick up Cool Whip, crushed pineapple, chopped pecans, and a graham cracker crust. Now are you ready to see how to bring this awesomeness together for one dish? Then read on!
Once home, I took about five minutes to bring out all my ingredients. First out, the Kraft Jet-Puffed Miniature Marshmallows, two boxes of Jell-O Pistachio Pudding, and the Baker’s Premium White Chocolate.
Next, I opened the can of crushed pineapple. Drain the juice and set aside. I also bought one small package of chopped pecans.
Finally, we have our graham cracker crust. Which for any pudding pie is the most important piece!
Now that we have everything set out. I grabbed a big mixing bowl to whip up my Pudding Pie filling. Starting with the Pistachio Pudding, I added 1-1/2 cups milk to 1-1/2 packages of Pistachio Pudding. If you want to make two pies, then double the milk and combine with 3 packages of Jell-O Pistachio Pudding.
Once mixed, you’ll need your Kraft Cool Whip. Remember it needs to be thawed. Then whisk in half of the 8oz tub.
It’s really coming together when you’re ready to add the crushed pineapple! As you can see, even mine has a bit of pineapple juice remaining. But that is also why its imperative to drain the pineapple before it’s stirred into the Pudding Pie filling.
Finally, we get to add 1/2 a bag of the Kraft Jet-Puffed Miniature Marshmallows! Then stir all this loveliness together and pour into your Graham Cracker pie shell.
Its important to note that there are so many ways to make Watergate Salad aka Pistachio Fluff. The ingredients listed here just happen to be my favorites. But it would be this point that you would add anything else like coconut flakes or drained fruit salad.
Last but certainly not least, we bring out the grater and the Baker’s Premium White Chocolate. Keep those fingers safe, and grate you’re desired amount of white chocolate directly over your finished Pistachio Fluff Pudding Pie.
To which you now should be looking at this marvelous combined creation. Because after the white chocolate, you’ll garnish the middle of your Pistachio Fluff Pudding Pie with your chopped Pecans. And with that, you’re ready to toss this on the table!
Want to know another awesome holiday hack I love to incorporate in my kitchen this time of year? Well I love replacing eggs with applesauce whenever making bread based items. With all the baking I always used to run out of eggs. Now I use this substitution whenever I can and I never run out mid-recipe anymore!
— Rachel Everheart (@roastedbeanz) December 2, 2015
For us, I loved crafting these two favorites it into one pie form. Whether you enjoy it as a slice on a plate or spooned into your bowl…everyone leaves happy. And for us, its a wholesome option that allows for a rich, sweet ending to a wonderful holiday meal.
Now its your turn! What are your favorite holiday recipes and would this Watergate Salad turned Pistachio Fluff Pudding Pie be one of them?