Watergate Salad Pistachio Pineapple (Printer-Friendly)

A creamy mix combining pistachio pudding, pineapple, marshmallows, pecans, and light whipped topping.

# What You’ll Need:

→ Base

01 - 1 package (3.4 oz) instant pistachio pudding mix
02 - 1 can (20 oz) 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 It:

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

# Expert Tips:

01 -
  • It comes together in just ten minutes, making it perfect for when you're running late but still want to contribute something special.
  • The texture plays out like a gentle surprise on your tongue—creamy, then crunchy, then pillowy soft.
  • It's the rare dessert that tastes like comfort and feels light at the same time.
02 -
  • Don't add the whipped topping until right before you chill it, or it can begin to break down and separate.
  • The juice from the pineapple is essential; using drained pineapple will give you a gummy mess instead of something spreadable and light.
03 -
  • Measure your marshmallows and pecans slightly heaping—a little extra texture makes the dish feel more abundant and interesting.
  • If you forgot to thaw your whipped topping, let it sit on the counter while you prepare the other ingredients; you'll save yourself the frustration of trying to fold in something still half-frozen.
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