Description
Watergate Salad is a nostalgic, creamy dessert salad featuring a delightful mix of pistachio pudding, crushed pineapple, fluffy Cool Whip, mini marshmallows, and crunchy walnuts. This easy no-cook recipe is perfect for gatherings and brings a refreshing, sweet, and nutty flavor to your table.
Ingredients
Salad Base
- 1 (3.4 ounce) package instant pistachio pudding mix (dry powder, not prepared)
- 1 (20 ounce) can crushed pineapple (with the juice)
- 1 (8 ounce) tub Cool Whip, thawed
Add-ins
- 10 ounces mini marshmallows (divided)
- ¾ cup chopped walnuts (divided)
Garnish
- Maraschino cherries (for garnish)
Instructions
- Mix Pudding and Pineapple: In a large bowl, combine the entire can of crushed pineapple with its juice and the dry pistachio pudding mix. Stir thoroughly until the pudding mix is completely dissolved and the mixture is well blended.
- Add Cool Whip: Add the thawed Cool Whip to the pudding and pineapple mixture. Stir gently to combine, ensuring an even, creamy consistency.
- Fold in Marshmallows and Walnuts: Fold in 2 cups of mini marshmallows and ½ cup of chopped walnuts. Mix gently to evenly distribute them throughout the salad.
- Chill: Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld and the salad to firm up.
- Garnish and Serve: Just before serving, scatter the remaining marshmallows and walnuts on top. Garnish with maraschino cherries if desired. Serve chilled.
Notes
- For best flavor, chill the salad for several hours or overnight.
- Walnuts can be substituted with pecans for a different nutty flavor.
- The salad is best served cold and fresh but can be stored covered in the refrigerator for up to 2 days.
- Make sure to use the dry pudding mix powder and not the prepared pudding to get the right consistency.
