Watergate Mini Tarts Recipes
WATERGATE MINI TARTS
Here's the sweet and creamy dessert version of our famous Watergate Salad. Skip the salad bowl; this recipe uses sugar cookie dough instead!
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h25m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Roll cookie dough into 1-inch balls; place in 24 mini muffin pan cups sprayed with cooking spray. Bake 8 to 10 min. or until lightly browned.
- Cool cookie shells in pans 10 min. Run knife around cups to loosen. Remove cups to wire racks; cool completely. Meanwhile, combine remaining ingredients. Refrigerate 1 hour.
- Spoon pudding mixture into cookie shells just before serving.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
WATERGATE CAKE IV
This cake recipe uses pistachio pudding mix in both batter and frosting for delicious cake take on Watergate salad.
Provided by JBS BOX
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 7
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.
Nutrition Facts : Calories 310 calories, Carbohydrate 35.3 g, Cholesterol 32.1 mg, Fat 17.7 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 366.3 mg, Sugar 26.4 g
WATERGATE CAKE I
If you like pistachio pudding, you will like this cake.
Provided by Suzanne Stull
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
- Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
- To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 26.7 g, Cholesterol 23.5 mg, Fat 15.4 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 2.6 g, Sodium 271.4 mg, Sugar 18.7 g
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