Watergate Salad

5 from 1 vote

This vintage pistachio salad is a classic sweet treat -- with just 5 minutes of prep!

Course Dessert, Side Dish

Cuisine American

Keyword Green Fluff, Pistachio salad, watergate salad, watergate salad recipe

Prep Time 5

Cook Time 0

Chilling Time 1

Total Time 1 5

Servings people

Calories 218.3kcal

1 (20 ounce) can crushed pineapple, not drained
1 (3.4 ounce) box instant pistachio pudding (or use a 1-ounce box of sugar-free instant pudding)
1 cup miniature marshmallows
½ cup chopped pecans
½ cup sweetened coconut flakes
1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
Maraschino cherries, for topping

In a large bowl, stir together pineapple (and its juice), dry pudding mix, marshmallows, pecans and coconut.
Gently fold in the whipped topping. Cover and refrigerate for at least 1 hour (and up to 24 hours).
Give everything a gentle stir just before serving. Garnish with maraschino cherries.

Make sure that you buy instant pistachio pudding mix. You only need the dry mix -- you do not need to prepare the pudding according to the package directions. A 4-serving small box is all that you need (either a 3.4 oz box of the regular instant pistachio pudding mix or a 1-ounce box of the sugar-free instant pistachio pudding mix). I use the sugar-free version because that's all that my grocery store carries, but either variety works!

Do not thaw the Cool Whip on the countertop. Instead, allow at least 4-5 hours (or overnight) for the Cool Whip tub to thaw in the refrigerator. This will maintain its fluffy texture.