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Easy Pistachio Salad Recipe (Watergate Salad)

Easy Pistachio Salad Recipe (Watergate Salad)

A fluffy, creamy dessert salad made with pistachio pudding, crushed pineapple, marshmallows, nuts, and whipped topping. This no-cook recipe makes about 6–8 servings and is ready after 1–4 hours of chilling.
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Prep Time 10 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package (3.4 ounces) Instant pistachio pudding mix
  • 1 can (20 ounces) Crushed pineapple, undrained
  • 1 cup Miniature marshmallows
  • 1/2 cup Chopped pecans or walnuts
  • 1 container (8 ounces) Frozen whipped topping, thawed
Optional Garnish
  • As desired Extra chopped nuts
  • As desired Maraschino cherries
  • Small spoonfuls Whipped topping

Method
 

Step-by-Step
  1. Add the undrained crushed pineapple and instant pistachio pudding mix to a large mixing bowl. Stir until the pudding mix is fully incorporated and the mixture begins to thicken.
  2. Fold in the miniature marshmallows and chopped pecans or walnuts until they are distributed throughout the pineapple mixture.
  3. Gently fold in the thawed whipped topping until evenly combined. Avoid overmixing so the salad remains light and fluffy.
  4. Cover the bowl and refrigerate for at least 1 hour. Chilling for 2–4 hours gives the marshmallows time to soften and allows the flavors to blend.
  5. Stir the salad gently before serving. Add extra chopped nuts, maraschino cherries, or small spoonfuls of whipped topping if desired.

Notes

Do not drain the pineapple because its juice hydrates and activates the instant pudding mix. Thaw the whipped topping in the refrigerator rather than at room temperature, and fold it in gently for the fluffiest texture.