Watergate Salad
A cool, creamy retro Watergate Salad bursting with pistachio, pineapple, mini marshmallows, and whipped topping. No baking, just 5 main ingredients, and perfect for potlucks and holidays.
Ingredients
- 1 box (3.4 ounces) instant pistachio pudding mix use instant, not cook-and-serve
- 1 can (20 ounces) crushed pineapple in juice undrained; use pineapple in juice, not heavy syrup
- 1 tub (8 ounces) frozen whipped topping thawed in the refrigerator; such as Cool Whip
- 1 1/2 cups mini marshmallows white mini marshmallows; add more for extra sweetness if desired
- 1/2 cup chopped pecans or walnuts optional but recommended; toast briefly for extra flavor
- 1/4 cup sweetened shredded coconut optional, for a more tropical flavor
- maraschino cherries halved, optional, for garnish
- 1/8 teaspoon salt a small pinch to enhance flavor
- additional mini marshmallows or powdered sugar optional, to increase sweetness to taste
- fresh lemon juice optional, a tiny squeeze to brighten if mixture tastes too sweet
- 1 cup mandarin orange segments or sliced seedless grapes optional, well-drained, for a fruitier variation
Instructions
- In a large mixing bowl, combine the instant pistachio pudding mix and the entire can of crushed pineapple, including the juice. Stir with a spatula or whisk until the pudding mix dissolves and the mixture thickens slightly and looks creamy with pistachio bits throughout.1 box (3.4 ounces) instant pistachio pudding mix, 1 can (20 ounces) crushed pineapple in juice
- Set the bowl aside for 3–5 minutes to allow the pudding to fully hydrate in the pineapple juice. This helps the salad set up properly and prevents it from becoming runny later.
- Add the thawed whipped topping to the bowl. Gently fold it in with a spatula using a light scoop-and-turn motion rather than stirring vigorously, keeping the mixture fluffy and preventing the whipped topping from deflating.1 tub (8 ounces) frozen whipped topping
- Stir in the mini marshmallows, chopped pecans or walnuts, shredded coconut (if using), and the pinch of salt. Mix just until everything is evenly distributed. If you are using extra fruit such as mandarin oranges or grapes, gently fold them in now so they stay mostly intact.1 1/2 cups mini marshmallows, 1/2 cup chopped pecans or walnuts, 1/4 cup sweetened shredded coconut, 1/8 teaspoon salt, 1 cup mandarin orange segments or sliced seedless grapes
- Taste the mixture. For a sweeter salad, stir in a small handful of extra mini marshmallows or a spoonful of powdered sugar. If it tastes too sweet, add a tiny squeeze of fresh lemon juice to brighten the flavors.additional mini marshmallows or powdered sugar, fresh lemon juice
- Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, and up to 24 hours. Chilling allows the marshmallows to soften and the flavors to meld, creating the best fluffy texture.
- Just before serving, gently fluff the salad with a spoon and transfer it to a serving bowl if desired. Garnish with additional chopped nuts, a sprinkle of shredded coconut, and halved maraschino cherries for a classic vintage presentation. Serve well-chilled.1/2 cup chopped pecans or walnuts, 1/4 cup sweetened shredded coconut, maraschino cherries
Notes
Use instant pistachio pudding only—cook-and-serve will not thicken properly with pineapple juice. Do not skip the chill time; 2–4 hours in the fridge allows the marshmallows to soften and the flavors to blend. A small pinch of salt helps balance the sweetness and enhances the pistachio and pineapple flavors. Serve well-chilled, and refrigerate after 2 hours at room temperature for food safety. For potlucks, serve the salad in a clear glass bowl or trifle dish so the pale green color is visible.
Nutrition
Calories: 250kcal
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