Description
Watergate Salad is a classic no-cook dessert salad combining the unique flavors of pistachio pudding, sweet crushed pineapple, fluffy Cool Whip, and mini marshmallows. This easy-to-make, creamy, and slightly crunchy salad is perfect for potlucks and 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
- Combine pudding mix and pineapple: 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.
- Add Cool Whip: Add the thawed Cool Whip to the pudding and pineapple mixture. Stir gently to combine, ensuring an even, creamy consistency.
- Fold in marshmallows and walnuts: Fold in 2 cups of mini marshmallows and ½ cup of chopped walnuts. Mix gently to distribute them evenly throughout the salad.
- Refrigerate: Cover the bowl and refrigerate the salad for at least 1 hour to 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 salad. Garnish with maraschino cherries as desired and serve chilled.
Notes
- For best texture, use thawed Cool Whip, not frozen.
- You can substitute walnuts with pecans if preferred.
- Make sure to refrigerate for at least an hour but it can be chilled longer to enhance flavor.
- This salad is best served cold and should be eaten within 24 hours for optimal freshness.
