Description
Watergate Salad is a light and fluffy dessert salad made with instant pistachio pudding, crushed pineapple, Cool Whip, mini marshmallows, and chopped walnuts. This no-bake, chilled dish combines sweet, tart, and nutty flavors, making it a refreshing treat perfect for potlucks or family gatherings.
Ingredients
Scale
Salad Base
- 1 (3.4 ounce) package instant pistachio pudding mix (dry powder, not prepared)
- 1 (20 ounce) can crushed pineapple (with the juice)
- 1 (8 ounce) tub Cool Whip, thawed
Add-ins
- 1 (10 ounce) bag mini marshmallows (divided)
- ¾ cup chopped walnuts, divided
Garnish
- Maraschino cherries (for garnish)
Instructions
- Mix the pudding: In a large bowl, combine the entire can of crushed pineapple (with juice) and the dry pistachio pudding mix. Stir thoroughly until the pudding mix is completely dissolved and the mixture is well blended.
- Make it fluffy: Add the thawed Cool Whip to the pudding and pineapple mixture. Stir gently to combine, ensuring an even, creamy consistency.
- Add texture and crunch: Fold in 2 cups of mini marshmallows and ½ cup of chopped walnuts. Mix gently, making sure the marshmallows and walnuts are evenly distributed throughout the salad.
- Chill: Cover the bowl and refrigerate the salad for at least 1 hour. This will allow the flavors to meld and the salad to firm up.
- Garnish and serve: Just before serving, scatter the remaining marshmallows and walnuts over the top of the salad. Garnish with maraschino cherries if desired. Serve chilled.
Notes
- Make sure to use dry instant pistachio pudding mix, not the prepared type.
- Refrigerate for at least one hour for the best texture and flavor melding.
- You can substitute walnuts with pecans if preferred.
- This salad is best served chilled and freshly garnished.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
