Watergate Salad Pistachio Pineapple (Printable Version)

Creamy mix of pistachio, pineapple, marshmallows, pecans, and whipped topping chilled for a refreshing treat.

# 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

→ Garnish (optional)

06 - Additional chopped pecans
07 - Maraschino cherries

# How to Prepare:

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

# Expert Suggestions:

01 -
  • It comes together in under ten minutes with no baking, no stovetop, just a bowl and a spoon.
  • The texture is part pudding, part cloud, with little pockets of sweetness and crunch that keep every bite interesting.
  • It disappears fast at gatherings, and people always ask what makes it so green and so good.
02 -
  • Do not drain the pineapple because the juice is what dissolves the pudding mix and gives the salad its creamy base.
  • Let it chill for the full hour so the marshmallows have time to soften and the flavors come together, otherwise it tastes a little flat.
03 -
  • Use a rubber spatula to fold in the whipped topping so you don't knock all the air out and end up with a dense salad instead of a fluffy one.
  • If you want the marshmallows to stay a little firmer, add them right before serving instead of letting them sit in the mixture overnight.
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