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Delicious Watergate Salad made with pistachio pudding and pineapple.

Watergate Salad

A sweet, creamy, no-bake salad made with pistachio pudding mix, crushed pineapple, and whipped topping, perfect for potlucks and nostalgic gatherings.
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Prep Time 5 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box instant pistachio pudding mix (3.4 oz)
  • 1 can crushed pineapple (20 oz) with juice Do not drain
  • 1 tub whipped topping (8 oz), thawed
  • 1.5 cups mini marshmallows Use between 1 to 2 cups according to preference
Optional Ingredients
  • 0.5 cup chopped pecans or walnuts Optional, adds crunch
  • to taste Maraschino cherries for topping Optional, for decoration

Method
 

Preparation
  1. In a large mixing bowl, combine the pistachio pudding mix and crushed pineapple with juice. Stir until the mixture begins to thicken.
  2. Gently fold in the thawed whipped topping to keep the mixture fluffy.
  3. Add the mini marshmallows and optional nuts, stirring gently until evenly mixed.
  4. Cover and chill in the refrigerator for at least 1 hour, ideally 2 hours, to allow the flavors to blend and the marshmallows to soften.
Serving
  1. Serve cold, adding maraschino cherries or extra nuts on top if desired.

Notes

This salad can be made 2 to 12 hours ahead for the best texture. Store covered in the fridge to avoid odors. Will keep well for about 2 days.