Watergate Salad Pistachio Pineapple (Printable)

Delightful mix of pistachio, pineapple, marshmallows, pecans, and whipped topping for a creamy chilled treat.

# Ingredient List:

→ 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

# How to Prepare:

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

# Expert Advice:

01 -
  • It requires exactly zero baking skills and ten minutes of your life, yet somehow impresses everyone.
  • The combination of textures—marshmallow softness, pecan crunch, pineapple juice tenderness—creates something genuinely craveable that feels more indulgent than it actually is.
02 -
  • Don't skip the pineapple juice—I once tried to drain it for a "cleaner" version and ended up with a gluey, overly thick mess that nobody wanted.
  • The marshmallows will stay plump and distinct only if you fold everything gently; aggressive stirring turns them into marshmallow dust that dissolves into the pudding.
03 -
  • Make it the morning of your gathering and it stays perfect for hours; leftovers keep for up to two days refrigerated, though the marshmallows soften slightly over time.
  • If you're transporting it, cover it tightly with plastic wrap to prevent it from absorbing fridge smells and flavors from other dishes.
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