Watergate Salad with Pistachio (Printable Version)

Creamy blend of pistachio, pineapple, marshmallows, pecans, and whipped topping for a cool, refreshing treat.

# What You'll Need:

→ Base

01 - 1 (3.4 oz) package instant pistachio pudding mix
02 - 1 (20 oz) can crushed pineapple in juice, undrained
03 - 1 cup miniature marshmallows
04 - 1/2 cup chopped pecans
05 - 1 1/2 cups thawed whipped topping (e.g., Cool Whip)

→ Garnish (optional)

06 - Additional chopped pecans
07 - Maraschino cherries

# Method:

01 - In a large bowl, mix the instant pistachio pudding mix with the entire can of undrained crushed pineapple until the pudding powder is fully dissolved.
02 - Fold in miniature marshmallows and chopped pecans until evenly incorporated.
03 - Gently fold in the thawed whipped topping until the mixture is uniformly light green.
04 - Cover the mixture and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill.
05 - Before serving, garnish with additional chopped pecans and maraschino cherries as desired.

# Expert Tips:

01 -
  • It comes together in 10 minutes with zero cooking—perfect when you're running late to a gathering.
  • The texture contrast of creamy, fluffy, crunchy, and chewy all in one bite is genuinely addictive.
  • Kids and adults both go back for seconds, making it a rare recipe that actually pleases everyone.
02 -
  • Drain the pineapple and you'll end up with a dry, mealy texture—the juice is non-negotiable.
  • Let the whipped topping thaw all the way through before adding it; cold, frozen lumps won't fold in smoothly.
03 -
  • The chill time is non-negotiable—it transforms the texture from loose and soupy to perfectly scoopable and light.
  • Lightly toasting the pecans in a dry skillet for two minutes before chopping them adds surprising depth that guests always notice.
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