Watergate Salad

This classic Watergate Salad Recipe, also known as Pistachio Delight and Green Fluff, is a fresh blast from the past with the flavors of crushed pineapple, pistachio pudding, pistachio nuts, mini marshmallows, and fresh whipped cream. This unique yet delicious salad is always a hit at potlucks, family reunions, holidays, and parties.

Elevate your potluck game with this delicious and easy-to-make Fluffy Watergate Salad. Made with key ingredients like marshmallows, pistachio pudding, and pineapple, this recipe will surely be a hit with family and friends. It is the perfect side dish or dessert salad for those freshly grilled spring and summer meals. I love to serve this nostalgic dish at Easter, along with ambrosia salad, grape salad, apple salad, or summer fruit salad.

What is Watergate Salad?

Watergate salad is a retro pistachio recipe from 1975, made with crushed pineapple, pistachio pudding mix, pistachio nuts, mini marshmallows, and whipped cream. This classic dessert salad was trendy in the mid-’70s during the Watergate scandal. It is the perfect spring and summer side or dessert. This fluff salad comes together in less than 5 minutes and is so delicious that it is always one of the first dishes to go.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Whipping cream: In a pinch, an 8-ounce container of Cool Whip can be substituted for the whipped cream and powdered sugar. I think the fresh whipped cream tastes better.
• Instant pistachio pudding: Either Jello or Royal Brand.
• Crushed pineapple: Use canned crushed pineapple in 100% pineapple juice. The juice combines with the dry pudding mix to make the pudding. The pineapple packed in heavy syrup is too thick.
• Pistachios: You can substitute chopped walnuts or chopped pecans for the pistachios. However, my first choice is always pistachio nuts.
• Miniature marshmallows: For more pizzazz, use the colored ones.

How to make Watergate Salad

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

The original salad recipe was made with a non-dairy whipped topping like Cool Whip. I honestly prefer fresh whipped cream with this, so start by chilling a large bowl and beaters. Add the whipped cream and powdered sugar to the bowl. Whisk on high until medium to stiff peaks form.

Now combine the dry instant pudding mix with the crushed pineapple. Stir in the pistachio nuts and mini marshmallows. Then, fold in the whipped cream. Cover and refrigerate for at least 1 hour before serving.  If desired, garnish with more chopped pistachios and maraschino cherries.

Preparation Tips and Storage

• For a change of pace, add 1/2 cup shredded coconut.
• Refrigerate at least 1 hour before serving.
• Store leftovers in an airtight container in the fridge for up to 3 days. I do not recommend freezing this as the salad’s texture will change.

More Dessert Recipes

Ambrosia Salad

Peach Dump Cake

Magic Cookie Bars

Chocolate Pudding

Apple Cake

Blueberry Cobbler

Watergate Salad

This fun and easy retro Watergate Salad is a pineapple pistachio fluff combination that comes together in less than five minutes.  It is always a huge hit at potlucks, family reunions, and parties, and it is always one of the first dishes gone.

5 from 42 votes

Print Pin Rate

Course: Dessert, sides

Cuisine: American

Prep Time: 5 minutes minutes

Servings: 8 servings

Calories: 294kcal

Author: Beth Pierce

Ingredients

• 1½ cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 (3.4 ounce) box instant pistachio pudding mix
• 1 (20 ounce) can crushed pineapple
• ½ cup chopped pistachio nuts plus more for garnish
• 1½ cups miniature marshmallows
• maraschino cherries for garnish

Instructions

• Chill bowl and beaters for whipping cream. Add the whipped cream and powdered sugar to the bowl.  Beat on high until medium to stiff peaks form. Set aside.
• In a large bowl, stir together the dry pudding mix with the crushed pineapple.  Stir in the pistachio nuts and mini marshmallows.  Fold in 2 cups whipped cream.  Finally, cover and refrigerate for at least 1 hour before serving. Garnish with the extra whipped cream, chopped pistachio nuts, and maraschino cherries.  Cover with plastic wrap and store the dish in the refrigerator until ready to serve. 

Notes

• For a change of pace, add 1/2 cup shredded coconut.
• Refrigerate at least 1 hour before serving.
• Store leftovers in an airtight container in the fridge for up to 3 days. I do not recommend freezing this as the salad’s texture will change.

Nutrition

Calories: 294kcal | Carbohydrates: 29g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 21mg | Potassium: 246mg | Fiber: 2g | Sugar: 21g | Vitamin A: 754IU | Vitamin C: 55mg | Calcium: 53mg | Iron: 1mg

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