Watergate Salad
This classic congealed salad has been a staple at family gatherings for decades.
Ingredients
- 1 package sugar-free lime gelatin
- 8 oz cream cheese-softened room temp
- 20 oz can crushed pineapple juice reserved
- 1 container cool whip you won't use the whole container
Instructions
- In a small bowl with a strainer, drain the pineapple away from the juice. Set both aside.
- In a large bowl, add the cream cheese and let it sit.
- In a medium size pan, add the gelatin and the pineapple juice. Bring to a boil and stir continuously until the sugar is dissolved. Remove from the heat and then pour the mixture into the bowl with the cream cheese in it.
- Using a whisk, carefully mix together the mixture. Once the cream cheese is melted, add in the crushed pineapple. Then pour the mixture into a bowl or plastic mold that you are going to use for the salad.
- *If you are using a plastic mold, lightly spray with cooking spray.
- Refrigerate for an hour.
- If you used a mold, place a plate on the top of the mold and invert the gelatin onto the plate.
- Cut into slices and serve with the cool whip and garnish with walnuts if you'd like. If you used a bowl, scoop out the gelatin into a serving glass, top with cool whip, and garnish with walnuts.
Notes
I use sugar-free and the better for you cream cheese, as this tends to be really sweet if you don't. I think it's a nice, refreshing treat using the low or no sugar options.