Description
This creamy, fluffy Watergate Salad blends pistachio pudding, pineapple, whipped topping, and marshmallows for a sweet, retro dessert that’s as easy to make as it is to love.
Ingredients
Scale
- 1 (3.4-ounce) box instant pistachio pudding mix
- 1 (20-ounce) can crushed pineapple, undrained
- 1½ cups mini marshmallows
- 1 (8-ounce) tub whipped topping, thawed
- ½ cup chopped pecans
- Maraschino cherries for garnish (optional)
Instructions
- In a large bowl, combine the crushed pineapple (with juice) and pistachio pudding mix. Stir until well blended and uniformly green.
- Gently fold in the whipped topping, mini marshmallows, and chopped pecans until the mixture is fluffy and well combined.
- Transfer to a serving dish or individual cups if desired.
- Refrigerate for at least 2 hours or overnight for best results.
- Before serving, garnish with maraschino cherries and extra pecans if using.
Notes
- Use cold whipped topping for best texture and quicker setting.
- Drain pineapple thoroughly to prevent a watery salad.
- Chill at least 2 hours to let flavors meld and marshmallows soften.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg