Watergate Salad
Prep: 15 min
Total: 15 min
Serves: 8
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Fluffy, cool, and unapologetically retro, this pistachio-green salad is a potluck legend for good reason. Instant pudding mix stirred straight into crushed pineapple thickens into a creamy base folded with whipped topping, marshmallows, and crunchy pecans. Sweet, nutty, and ready with hardly any effort, it is the nostalgic dessert-salad that always seems to disappear before the meal is even over.
Ingredients
Ingredients
- 1 Packet Pistachio Instant Pudding Mix
- 1 Can Crushed Pineapple
- 1 Container Cool Whip
- 2 Cups Mini Marshmallows
- 1/2 Cup Broken Pecans
- 2-3 Maraschino Cherries - For Topping
Directions
Directions
- In a large bowl, stir the dry pistachio pudding mix into the crushed pineapple and its juice until well combined.
- Fold in the whipped topping until smooth.
- Stir in the marshmallows and pecans.
- Cover and refrigerate for at least 1 hour (2–4 hours is even better) to allow the flavors to meld.
- Garnish with cherries or extra pecans before serving, if desired.
TIPS:
- Don't prepare the pudding separately—the dry mix is added directly to the pineapple.
- Toasting the pecans adds extra flavor.
- Some people like to add shredded coconut, though it's not part of the classic recipe.
- Keeps well in the refrigerator for up to 3 days.
Nutrition
Per serving · 8 servingsCalories
250
Fat
12 g
Saturated fat
4 g
Carbohydrates
35 g
Sugar
25 g
Fiber
1 g
Protein
2 g
Sodium
150 mg
Cholesterol
5 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Packet Pistachio Instant Pudding Mix
- 1 Can Crushed Pineapple
- 1 Container Cool Whip
- 2 Cups Mini Marshmallows
- 1/2 Cup Broken Pecans
- 2-3 Maraschino Cherries - For Topping
Recipe Related Shopping
Mixing Bowls 5-Piece Stainless Steel
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