Watergate Salad Recipe
Introduction
Watergate Salad is a light, fluffy dessert that combines sweet pineapple, creamy pistachio pudding, and crunchy nuts. It’s a nostalgic treat perfect for potlucks, holidays, or anytime you want a refreshing, easy-to-make dish.
Ingredients
- 1 large can crushed pineapple
- 2 boxes pistachio pudding mix
- ½ cup chopped pecans
- 1½ cups white mini marshmallows
- Chopped pecans and maraschino cherries (for garnish)
- 1 cup shredded coconut (optional)
- 12 ounces whipped topping
Instructions
- Step 1: In a large bowl, combine the pistachio pudding mix and crushed pineapple. Stir until the pudding mix is completely dissolved and the mixture thickens slightly.
- Step 2: Add the chopped pecans and mini marshmallows to the pineapple mixture. Gently fold in the whipped topping until everything is well combined.
- Step 3: Transfer the salad to a serving bowl or individual glasses. Garnish with additional chopped pecans and maraschino cherries before serving.
Tips & Variations
- For extra texture, add shredded coconut to the mixture or sprinkle on top.
- Use Greek yogurt instead of whipped topping for a tangier, healthier version.
- Chill the salad for at least one hour before serving to allow flavors to meld and the salad to firm up.
Storage
Store Watergate Salad covered in the refrigerator for up to 3 days. Stir gently before serving if ingredients have settled. This salad is best enjoyed chilled and should be kept cold to maintain its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Watergate Salad ahead of time?
Yes, it actually tastes better after chilling for a few hours as the flavors blend. Just cover and refrigerate until ready to serve.
What can I substitute for pistachio pudding mix?
If pistachio pudding mix is unavailable, you can try vanilla or almond-flavored pudding mix for a different but tasty alternative.
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Watergate Salad Recipe
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Watergate Salad is a delightful and easy-to-make dessert salad featuring a creamy pistachio pudding base mixed with crushed pineapple, mini marshmallows, chopped pecans, and whipped topping. This nostalgic, sweet, and fluffy salad is perfect for potlucks, family gatherings, and holiday meals.
Ingredients
Salad Base
- 1 large can (20 oz) crushed pineapple, drained
- 2 boxes (3.4 oz each) pistachio pudding mix
- ½ cup chopped pecans
- 1½ cups white mini marshmallows
- 12 ounces whipped topping (such as Cool Whip)
Optional Garnishes
- Additional chopped pecans
- Maraschino cherries
- 1 cup shredded coconut (optional)
Instructions
- Combine pudding mix and pineapple: In a large bowl, mix the pistachio pudding mix with the crushed pineapple (including juice) until the pudding mix completely dissolves and the pineapple mixture thickens to a creamy consistency.
- Add pecans and marshmallows: Stir the chopped pecans and mini marshmallows into the pudding and pineapple mixture, ensuring they are evenly distributed throughout.
- Fold in whipped topping: Gently fold the whipped topping into the mixture until fully incorporated, creating a light and fluffy texture.
- Transfer and garnish: Spoon the salad into a serving bowl or glass dish. Garnish the top with additional chopped pecans, maraschino cherries, and shredded coconut if using. Refrigerate until ready to serve, preferably for at least 1 hour to allow flavors to meld.
Notes
- For best texture, refrigerate the salad for at least 1 hour before serving.
- Shredded coconut is optional but adds a nice flavor and texture contrast.
- You can substitute walnuts or almonds for pecans if preferred.
- This salad is best served chilled and consumed within 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Watergate Salad, pistachio pudding salad, pineapple dessert, easy no-bake dessert, marshmallow salad, American dessert
