This classic Watergate Salad is a creamy, dreamy mix of pistachio pudding, crushed pineapple, fluffy whipped topping, mini marshmallows, and crunchy nuts. I love how quick it is to make — just mix, chill, and enjoy. It’s a no-bake dessert that always brings back nostalgic memories and adds a pop of color to any meal or celebration.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy and fun to make. It takes just a few minutes to put together and doesn’t require any baking or cooking. I like how the pistachio pudding gives it a lovely green color and a smooth, nutty flavor that pairs perfectly with the sweetness of the pineapple and marshmallows. It’s creamy, fruity, and crunchy all at once — and it fits in just as well at a potluck or picnic as it does at a holiday table.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
In a large mixing bowl, combine the pistachio pudding mix and the crushed pineapple with its juice. Stir until the mixture thickens slightly.
Fold in the thawed whipped topping until everything is well combined and smooth.
Stir in the mini marshmallows and chopped nuts until evenly mixed.
Cover the bowl and refrigerate for at least 1 hour before serving to allow the salad to chill and set.
Serve cold and enjoy!
Servings and Timing
This recipe makes about 8 servings. It takes around 10 minutes to prepare and about 1 hour to chill before serving.
Variations
I sometimes replace the nuts with shredded coconut for extra sweetness and texture.
For a festive touch, I like to mix in chopped maraschino cherries — they add color and flavor.
If I want a lighter version, I use sugar-free pudding mix and light whipped topping.
When I prefer a thicker consistency, I drain half of the pineapple juice before mixing.
Adding a handful of sweetened shredded coconut can also make the salad richer and more tropical.
Storage/Reheating
I store leftover Watergate Salad in an airtight container in the refrigerator. It stays fresh for about 3 to 4 days. Since it’s a chilled dessert, I don’t reheat it — I just stir it lightly before serving again. The texture may soften slightly over time as the marshmallows absorb moisture, but it still tastes delicious.
FAQs
What type of pudding mix should I use?
I always use instant pistachio pudding mix. It sets quickly and gives the salad its signature color and flavor.
Can I leave out the nuts?
Yes, I sometimes skip the nuts if serving guests with allergies or if I just want a smoother texture. The salad still tastes great without them.
Do I need to drain the pineapple?
I like using the pineapple with its juice because it helps the pudding mix blend smoothly. However, if I want a thicker salad, I drain half the juice.
Can I make this ahead of time?
Yes, I often prepare it the night before. The extra time in the fridge allows the flavors to blend beautifully.
Is Watergate Salad a dessert or a side dish?
I serve it as both! It’s sweet enough for dessert but light and fruity enough to work as a side dish, especially at potlucks or holiday dinners.
Conclusion
I love making this Watergate Salad because it’s quick, nostalgic, and always a crowd-pleaser. The combination of pistachio pudding, pineapple, whipped topping, and marshmallows makes it irresistibly creamy and refreshing. Whether I bring it to a family dinner or serve it at a festive gathering, it never fails to bring smiles and seconds.
This classic Watergate Salad is a sweet, creamy mix of pistachio pudding, crushed pineapple, whipped topping, marshmallows, and crunchy nuts. Quick to make and full of nostalgic flavor, it’s a crowd-pleasing dessert or side dish for any occasion.
