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Step 1
Mix all of the ingredients together until blended. Pour into two prepared 9" cake pans.
Step 2
Bake at 350 degrees for 25-35 minutes or until center comes out done. Remove and cool completely on a wire cake rack.
Step 3
Once the cakes are cool, start with one cake layer and spread about 3/4 cup of prepared Watergate salad on top of that cake round.
Step 4
SPECIAL NOTE: If your watergate salad is runny at all and not thick, add more mini marshmallows before spooning onto the cake. The marshmallows help to absorb the liquid and thicken it up a little more.
Step 5
Gently place the other cake on top of the Watergate Salad sandwiching it between the two layers. Press down gently.
Step 6
Use a spatula to remove any access watergate salad that is pressed out around the sides.
Step 7
Whisk milk and instant pudding about 2 minutes. Gently fold in the whipped cream. Spoon and spread evenly on cooled cake.
Step 8
Top the cake with about 1/4 cup of watergate salad, if desired. Sprinkle chopped walnuts on top.
Step 9
Refrigerate cake at least 1 hour before serving. Serve chilled.