Watergate Salad
This Watergate salad recipe combines pistachio pudding, pineapple in juice, marshmallows and pecans in a cool, creamy mixture. Using two boxes of pudding mix gives it a thick texture and vibrant pistachio flavor.
Servings: 8
Ingredients
- 1 Can crushed pineapple 20-Ounce, undrained
- 2 Boxes pistachio pudding mix 3.4-Ounce each
- ⅓ Cup pecans chopped
- 1 Cup mini marshmallows
- 8 Ounces whipped topping thawed
Optional Garnishes
Instructions
- Add crushed pineapple with juice and both boxes of pistachio pudding mix to a large mixing bowl.
- Stir until the pudding mix has dissolved and the ingredients are combined.
- Stir in pecans and marshmallows and then fold in whipped topping.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Transfer to a serving bowl or divide between individual serving glasses.
- Top with maraschino cherries and/or more pecans and mini marshmallows if liked.
Notes
Use the pineapple juice: Don't drain the pineapple because the juice dissolves the pudding mix and creates the creamy base.
Fully thaw the whipped topping: Soft whipped topping folds more smoothly into the salad.
Chill time: Let the Watergate salad chill for at least an hour before serving for the best texture. I like to chill mine overnight.
Add cherries last: Add the cherries to the salad just before serving to prevent the red color from spreading.
Fully thaw the whipped topping: Soft whipped topping folds more smoothly into the salad.
Chill time: Let the Watergate salad chill for at least an hour before serving for the best texture. I like to chill mine overnight.
Add cherries last: Add the cherries to the salad just before serving to prevent the red color from spreading.
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
