Description

Ever wondered what dessert could bring a touch of nostalgia to your table with minimal effort? Watergate Salad is that vibrant, creamy, no-bake treat that’s been a potluck favorite since the 1970s. With its dreamy pistachio flavor, sweet pineapple, fluffy marshmallows, and crunchy walnuts, this dessert is as fun to eat as it is to say.

Ingredients

Scale

Watergate Salad uses just a handful of ingredients to create its signature creamy, fruity flavor. Here’s what you’ll need for 8 servings:

1 (3.4-ounce) package instant pistachio pudding mix: Provides the creamy base and iconic green color.
1 (8-ounce) can crushed pineapple, with juice: Adds sweet, tangy flavor and moisture.
1 cup miniature marshmallows: Brings fluffy sweetness and texture.
½ cup chopped walnuts: Adds a crunchy, nutty contrast.
4 ounces frozen whipped topping, thawed: Creates a light, creamy texture (half an 8-ounce tub, like Cool Whip®).
Optional garnish: Crushed pistachios and maraschino cherries for a colorful, festive touch.

Why These Ingredients Matter

Pistachio Pudding Mix: The star ingredient, giving the salad its creamy texture and distinctive flavor.
Crushed Pineapple: Its juice helps activate the pudding mix, while the fruit adds sweetness and tang.
Marshmallows: Mini marshmallows add a fun, chewy texture that kids and adults love.
Whipped Topping: Keeps the salad light and fluffy, balancing the denser ingredients.

Substitutions and Variations

Pudding Mix: Use vanilla pudding mix with a drop of green food coloring if pistachio isn’t available.
Pineapple: Swap for canned mandarin oranges (drained) for a citrusy twist.
Marshmallows: Omit or replace with chopped dried fruit like cranberries for less sweetness.
Nuts: Substitute walnuts with pecans, pistachios, or omit for a nut-free version.
Whipped Topping: Make your own whipped cream (whip ½ cup heavy cream with 1 tablespoon sugar) for a fresher flavor.
Vegan Option: Use a vegan pudding mix, dairy-free whipped topping, and ensure marshmallows are gelatin-free.

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Instructions

Step 1: Gather and Prep

Thaw 4 ounces of frozen whipped topping in the fridge if needed.
Gather 1 (3.4-ounce) package instant pistachio pudding mix, 1 (8-ounce) can crushed pineapple (with juice), 1 cup miniature marshmallows, ½ cup chopped walnuts, and optional garnishes (crushed pistachios and maraschino cherries).
Line up a large serving bowl and a spatula for mixing.

Tip: Ensure the whipped topping is fully thawed for easy folding.

Step 2: Mix the Base

In a large serving bowl, combine the pistachio pudding mix, crushed pineapple (with juice), miniature marshmallows, and chopped walnuts.
Stir until well combined, ensuring the pudding mix is fully dissolved and coats the ingredients evenly.

Tip: Use a spatula to mix gently, ensuring the marshmallows and nuts are evenly distributed.

Step 3: Fold in Whipped Topping

Add 4 ounces thawed whipped topping to the bowl.
Gently fold it into the mixture with a spatula, using an over-and-under motion, until fully incorporated and creamy.

Tip: Fold carefully to keep the mixture light and fluffy—avoid vigorous stirring.

Step 4: Chill

Cover the bowl with plastic wrap or a lid.
Refrigerate for 1-2 hours to let the flavors meld and the salad set.

Tip: Chilling enhances the texture and flavor, but don’t chill too long (over 4 hours) to avoid the marshmallows softening too much.

Step 5: Garnish and Serve

Before serving, garnish with a sprinkle of crushed pistachios and a few maraschino cherries for a colorful touch.
Serve chilled in bowls or dessert cups.

Tip: Use a large spoon or scoop for serving to get a mix of all ingredients in each portion.