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Watergate Salad

A vibrant, creamy dessert salad made with pistachio pudding, crushed pineapple, and marshmallows, perfect for gatherings and potlucks.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package Pistachio instant pudding mix — 1 (3.4-ounce) package
  • 1 can Crushed pineapple, with juice — 1 (20-ounce) can Do not drain the juice
  • 8 ounces Whipped topping, thawed — 8 ounces
  • 1/2 cup Chopped pecans — 1/2 cup, plus extra for garnish Can substitute with walnuts or sunflower seeds for nut-free option
  • 1 cup Mini marshmallows — 1 cup
  • 1/2 cup Shredded coconut — 1/2 cup, optional Optional ingredient
  • to taste Maraschino cherries — for garnish

Method
 

Preparation
  1. Open the can of crushed pineapple and pour the entire contents, juice included, into a large mixing bowl.
  2. Sprinkle the pistachio pudding mix over the pineapple and stir continuously for about a minute, until the mixture thickens.
  3. Add the chopped pecans and mini marshmallows, stirring gently until coated.
  4. Fold in the thawed whipped topping slowly to keep the texture light.
  5. If using, fold in the shredded coconut gently.
  6. Transfer the mixture into a serving bowl and garnish with extra pecans and maraschino cherries.
  7. Cover tightly and chill in the refrigerator for at least 1 hour before serving.

Notes

For a variation, use coconut cream for a dairy-free option or try different pudding flavors like vanilla or cheesecake. Store in an airtight container for up to three days.