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Watergate Salad

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Watergate Salad is pure American nostalgia. Sweet pistachio flavor, bright pineapple, fluffy whipped topping, and the soft chew of marshmallows all come together in a dish that’s designed to disappear quickly at gatherings. It’s not elegant, and it’s not trying to be. It’s a reminder of an era when convenience ruled the kitchen and potluck food was about comfort, not presentation.
Prep Time 10 minutes
Chill TIme 1 hour

Ingredients

  • 1 3.4 oz box instant pistachio pudding mix
  • 1 20 oz can crushed pineapple, undrained
  • 1 to 2 cups mini marshmallows depending on preference
  • 1 8 oz tub whipped topping, thawed
  • ½ cup chopped pecans or walnuts
  • Optional: maraschino cherries for garnish

Instructions

  • In a large bowl, combine the dry pistachio pudding mix with the crushed pineapple and its juice. Stir until evenly mixed.
  • Fold in the mini marshmallows.
  • Gently fold in the whipped topping until light and fluffy.
  • Stir in the chopped nuts, or reserve them to sprinkle on top before serving.
  • Cover and refrigerate for at least one hour before serving.

Video

Notes

  • Don’t drain the pineapple!!! The juice is essential for activating and thickening the pudding mix.
 
  • Fold gently once the whipped topping is added to keep the texture light.
 
  • If making this ahead, consider adding the nuts just before serving so they stay crunchy.