Watergate Lush Dessert Recipes

WATERGATE CAKE IV

Steps:

• Combine cake mix, eggs, oil, soda drink and 1 box pistachio pudding. Pour batter into a greased and floured 13 x 9 inch pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into cake comes out clean. Cool completely.
• While cake is baking, mix 1 box pistachio pudding, whipped topping, and milk. Chill. Ice cooled cake with chilled frosting.

WATERGATE ANGEL LUSH

Steps:

• Mix pudding mix and pineapple in large bowl. Add marshmallows and nuts; mix well. Gently stir in 1-1/2 cups COOL WHIP.
• Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1-1/2 cups pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer.
• Frost side and top of cake with remaining COOL WHIP. Refrigerate at least 1 hour. Sprinkle with coconut just before serving.

LAYERED WATERGATE DESSERT

Steps:

• Mix graham crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
• Beat cream cheese, remaining sugar and 2 Tbsp. milk with whisk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP and crushed pineapple; spread over crust.
• Whisk pudding mixes and 3-1/4 cups milk in bowl 2 min.; pour over pineapple cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours. Sprinkle with marshmallows and nuts just before serving.

WATERGATE DESSERT

Steps:

• Mix pineapple with pudding mix.
• add marshmallows, and nuts.
• mix in dream whip.

WATERGATE LUSH DESSERT

Steps:

• Lightly grease an 8x8" square pan with cooking spray; set aside. In a large bowl, combine the coarse cookie crumbs and butter until moistened. Press evenly into the prepared pan and set aside.
• Wipe out the bowl and add in the pistachio pudding mix and the milk. Whisk until thickened, about 2 minutes. Fold in the pineapple and 2 cups of the Cool Whip until combined and fluffy.
• Spread the filling into the prepared pan in an even layer. Top with the remaining Cool Whip and the pecans.
• Refrigerate for at least 6 hours, or overnight, until set. Cut into squares to serve.

CHOCOLATE LUSH LAYERED DESSERT

Steps:

• Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
• Bake 20 minutes at 350:.
• Cool.
• In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
• Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
• Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.