On one of the very not, humid days we had a couple weeks ago, I was looking though some old recipes and ran across the Watergate Salad recipes. I am including in today’s column. If you’re as old as I am, you will remember the pistachio pudding craze.

Watergate Salad

1 carton (9 oz) whipped topping

1 box instant pistachio pudding

1 lb. crushed pineapple and juice

1 c. miniature marshmallows

1/2 c. nuts

Fold dry pudding mix into whipped topping. Add pineapple and juice, marshmallows & nuts. Refrigerate.

Low Fat Watergate Salad

1 pkg. instant pistachio pudding

1 can (8 oz.) crushed pineapple in juice, undrained

1 c. vanilla lowfat yogurt

2-1/2 c. thawed Cool FreeWhip topping, divided

Stir dry pudding mix, pineapple with juice and yogurt in large bowl until well blended. Gently stir in two cups of the whipped topping; cover.

Refrigerate at least 1 hour. Serve with remaining Cool Whip.

Pistachio Fluff

1 can (15 oz.) fruit cocktail

1 can (20 oz.) crushed pineapple

1 can (11 oz.) mandarin oranges

1/2 c. chopped pecans

2 pkgs. (3.4 oz. each) instant pistachio pudding

1 c. sour cream

1 carton (8 oz.) frozen whipped topping, thawed

Drain fruit well in a bowl; reserve 1-1/2 c. of the juice. Pour juice into a bowl and add dry pudding mixes and sour cream; beat until smooth. Fold in whipped topping, nuts and drained fruits. Chill at least one hour before serving.

NOTE: Can also add a couple of handfuls of miniature marshmallows, if desired.