Description

Pistachios, pineapple, pecans and Cool Whip, what's not to like? This summertime classic goes by many names but no matter what you call it, it's cool, refreshing and delicious.

Ingredients

1 20 oz can of crushed pineapple in juice 1 3.4 oz package Instant Pistachio Pudding 1 heaping cup of Mini Marshmallows ½ cup chopped pecans 1½ cup Whipped Topping (about half of an 8 oz tub)

Instructions

In a large bowl add the crushed pineapple and juice. Add the instant pistachio pudding and stir to combine well. Add marshmallow, pecans and air to combine. Add whipped topping and fold until combined (No white and green streaks). In a small bowl mix olive oil, salt, pepper and curry powder together. Arrange the leeks on a lightly oiled baking pan. Bruch spice mix evenly over leeks. Cover with aluminum foil and bake for 20-25 minutes (Leeks should be fork tender). Remove aluminum foil and continue to bake for an additional 10 minutes or till the tops of leeks are golden brown.

Serves

6 - 8

Watergate Salad