Watergate Salad Pistachio Pineapple (Print version)

A creamy blend of pistachio, pineapple, marshmallows, pecans, and whipped topping for a refreshing chilled dish.

# What You'll Need:

→ Base

01 - 1 (3.4 oz) package instant pistachio pudding mix
02 - 1 (20 oz) can crushed pineapple in juice, undrained
03 - 1 cup miniature marshmallows
04 - 1/2 cup chopped pecans
05 - 1 1/2 cups thawed whipped topping (e.g., Cool Whip)

→ Garnish (optional)

06 - Additional chopped pecans
07 - Maraschino cherries

# How to Make:

01 - In a large mixing bowl, stir together the instant pistachio pudding mix and entire can of undrained crushed pineapple until the powder is fully dissolved.
02 - Fold in the miniature marshmallows and chopped pecans until evenly distributed throughout the mixture.
03 - Gently fold the thawed whipped topping into the mixture until uniformly combined with a light green color.
04 - Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
05 - Just before serving, optionally garnish with additional chopped pecans and maraschino cherries.

# Expert Tips:

01 -
  • It comes together in 10 minutes with zero cooking, which means more time enjoying the gathering.
  • The texture contrast—creamy pudding, crunchy pecans, marshmallow pockets, and whipped clouds—keeps every bite interesting.
  • It's the kind of retro dish that makes people smile the moment they see it, like a warm memory they didn't know they had.
02 -
  • Don't skip the pineapple juice—it's what activates and hydrates the pudding mix, so draining it leaves you with a grainy mess.
  • Fold, don't stir—aggressive mixing deflates the whipped topping and turns your cloud into a dense puddle.
03 -
  • If your whipped topping has been thawing too long and feels deflated, re-freeze it for 15 minutes before folding—it'll hold better and give you that airy texture.
  • Toast the pecans for 3 minutes in a dry skillet before chopping them; it deepens their flavor and adds sophistication to something so cheerfully retro.
Go back