Easy Watergate Salad
This five-ingredient recipe for Watergate salad combines pistachio pudding, crushed pineapple, whipped topping, mini marshmallows and roasted pistachios in one fluffy, nostalgic dessert. It takes 10 minutes to mix and is easy to make ahead for potlucks, holidays and summer parties.
Ingredients
- 1 (3.4-ounce) box instant pistachio pudding mix
- 1 (20-ounce) can crushed pineapple in 100% juice, undrained
- 1 cup mini marshmallows
- ½ cup shelled roasted pistachios, roughly chopped and divided
- 1 (8-ounce) tub frozen whipped topping, thawed
Instructions
- Add the dry pistachio pudding mix and the entire can of crushed pineapple, including the juice, to a large mixing bowl. Stir for 1–2 minutes, until fully combined and slightly thickened.
- Fold in the mini marshmallows and about ⅓ cup of the chopped pistachios.
- Add the thawed whipped topping. Fold gently until evenly combined and no white streaks remain.
- Cover and refrigerate for at least 1 hour, or up to 24 hours.
- Transfer to a serving bowl if needed and top with the remaining pistachios just before serving. Keep chilled until ready to eat.
Notes
- Don’t drain the crushed pineapple. Its juice replaces the milk normally used to make instant pudding.
- Use instant pudding, not cook-and-serve.
- Lightly salted pistachios balance the sweetness. Unsalted also work.
- For a more traditional version, swap in chopped walnuts or pecans.
- For a softer, sweeter salad, increase the marshmallows to 1½ cups.
- If serving outside, return it to the fridge or a cooler within 2 hours, or within 1 hour above 90°F.
Find it online: https://reachwellth.com/watergate-salad-recipe/