Watergate Salad
This classic Watergate Salad is a sweet, fluffy pistachio dessert salad made with instant pistachio pudding, crushed pineapple, whipped topping, mini marshmallows, and nuts. It’s a nostalgic, no-bake potluck favorite that comes together in minutes and chills until thick and creamy.
Ingredients
- 1 box (3.4 oz) instant pistachio pudding mix use instant, not cook-and-serve; sugar-free is fine
- 1 can (20 oz) crushed pineapple in juice undrained
- 1 tub (8 oz) frozen whipped topping thawed; such as Cool Whip; regular, light, or sugar-free
- 1 1/2 cups mini marshmallows white or colored
- 1/2 cup chopped pecans or walnuts or pistachios; omit for nut-free
- 1/2 cup shredded sweetened coconut optional
- 1/4 cup chopped maraschino cherries drained and patted dry, plus extra for garnish (optional)
- pinch salt to balance sweetness
- extra chopped nuts and maraschino cherries optional, for topping
Instructions
- In a large mixing bowl, add the entire can of crushed pineapple with all of its juice. Sprinkle the instant pistachio pudding mix over the pineapple. Stir well until the pudding mix is fully dissolved and the mixture starts to thicken and turn a creamy green. Let it sit for a minute or two so the instant pudding can thicken.1 box (3.4 oz) instant pistachio pudding mix, 1 can (20 oz) crushed pineapple in juice
- Gently add the thawed whipped topping to the bowl. Using a rubber spatula, fold it in by scooping down and under, then up and over, turning the bowl as you go. Avoid stirring aggressively so the mixture stays light and fluffy.1 tub (8 oz) frozen whipped topping
- Stir in the mini marshmallows, chopped nuts, coconut (if using), and a tiny pinch of salt. The mixture may look a bit loose at this point; it will thicken as it chills and the marshmallows soften.1 1/2 cups mini marshmallows, 1/2 cup chopped pecans or walnuts, 1/2 cup shredded sweetened coconut, pinch salt
- Gently fold in the chopped maraschino cherries, making sure they are well drained and patted dry so they don’t bleed too much color into the salad. Reserve a few for garnish if desired.1/4 cup chopped maraschino cherries
- Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 2 hours, or up to 24 hours, until thickened and fluffy. Overnight chilling gives the firmest texture and best flavor.
- Before serving, give the salad a gentle stir. Spoon into a serving bowl or individual dessert cups. Garnish with extra chopped nuts, cherries, and/or a little extra whipped topping if desired.extra chopped nuts and maraschino cherries
Notes
Yield: about 8–10 servings as a dessert, or 12–14 smaller portions on a large holiday buffet. For a lighter version, use sugar-free pistachio pudding and light whipped topping. For extra fruit, gently fold in 1 cup drained mandarin oranges or halved green grapes just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days; stir gently before serving again. Freezing is possible but can make the texture slightly grainy once thawed.
Nutrition
Calories: 250kcal
Love this recipe?Follow us at @Recipecs for more