Watergate Salad Pistachio Pineapple (Printable format)

Creamy blend of pistachio pudding, pineapple, marshmallows, pecans, and whipped topping chilled for freshness.

# 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

# Directions:

01 - In a large mixing bowl, stir together the instant pistachio pudding mix and entire can of undrained crushed pineapple until smooth and pudding powder is fully dissolved.
02 - Fold in miniature marshmallows and chopped pecans until evenly mixed.
03 - Gently fold in the thawed whipped topping until the mixture is light green and uniform.
04 - Cover and refrigerate the mixture for at least 1 hour to meld flavors and chill thoroughly.
05 - Before serving, top with additional chopped pecans and maraschino cherries if desired.

# Expert Advice:

01 -
  • It comes together in ten minutes flat, no baking or real cooking required.
  • The combination of textures—creamy, crunchy, chewy, fluffy—keeps surprising your mouth.
  • People always ask for the recipe, even the ones who swore they wouldn't like it.
  • It actually tastes better after sitting in the fridge, so you can make it ahead.
02 -
  • Use the pineapple juice—draining it is the most common mistake, and it leaves the salad dry and grainy instead of creamy.
  • Don't let it sit more than two days; the marshmallows eventually absorb moisture and turn to mush, and the whole thing gets watery.
03 -
  • Thaw your whipped topping the night before so it's soft enough to fold smoothly without deflating the salad.
  • Toast your pecans lightly in a dry skillet for two minutes before chopping them—it deepens their flavor and makes them crunchy enough to stand up to all that moisture.
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