Watergate Salad
A retro, no-bake dessert salad made with pistachio pudding, whipped topping, and mixed fruits and nuts, offering a fun and comforting sweetness that feeds a crowd.
Ingredients
For the Salad
- 1 box instant pistachio pudding mix (small box, about 3.4 ounces) Use instant pudding, not cook and serve.
- 1 can crushed pineapple (about 20 ounces, do not drain) The juice helps create the creamy base.
- 1 tub whipped topping (8 ounces, thawed) Let it thaw in the fridge for easier mixing.
- 1-2 cups mini marshmallows Add to taste.
- 0.5 cup chopped pecans or walnuts Increase for more crunch.
- to taste maraschino cherries For topping or mixing in.
Instructions
Preparation
- Grab a medium to large mixing bowl. Pour in the crushed pineapple with all the juice.
- Sprinkle the instant pistachio pudding mix over the pineapple and stir until evenly combined.
- Fold in the whipped topping gently to keep the mix airy.
- Add mini marshmallows and chopped nuts, fold again until everything is mixed in.
- Cover and chill for at least 2 hours, or overnight for best results.
Notes
Watergate salad gets fluffier and more set after a good chill. Serve it in a big bowl for potlucks or in individual cups for holidays.