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.

Course Dessert, sides

Cuisine American

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Prep Time 5

Servings servings

Calories 294kcal

Author Beth Pierce

Ingredients

1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1 3.4 ounce box instant pistachio pudding mix
1 20 ounce can crushed pineapple
1/2 cup chopped pistachio nuts plus more for garnish
1 1/2 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

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.
You can substitute chopped walnuts or chopped pecans for the pistachios. However, my first choice is always pistachio nuts.
In a pinch, an 8-ounce container of Cool Whip can be substituted for the whipped cream. I think the fresh whipped cream tastes better.
For a change of pace, add 1/2 cup shredded coconut.
Refrigerate at least 1 hour before serving.

Nutrition