Watergate Salad (Pistachio Salad)
This classic Watergate Salad (Pistachio Salad) is light, fluffy, creamy, and perfectly nostalgic. Made with crushed pineapple, pistachio pudding, marshmallows, and whipped topping, this no-bake Watergate Salad recipe has the ideal texture—never watery, overly sweet, or artificial. It’s a guaranteed crowd-pleaser for potlucks, holidays, and summer gatherings.
Ingredients
- 1 20 oz can crushed pineapple with juice (do not drain)
- 1 3.4 oz package instant pistachio pudding mix
- 1 ½ cups mini marshmallows
- ½ cup chopped pistachios optional but recommended
- 1 8 oz container whipped topping, thawed
- ½ teaspoon vanilla extract optional
- Tiny pinch of salt
Instructions
- In a large mixing bowl, combine crushed pineapple with juice and pistachio pudding mix. Stir until fully blended.
- Fold in mini marshmallows and chopped pistachios.
- Gently fold in whipped topping until light and fluffy.
- Stir in vanilla extract and a tiny pinch of salt, if using.
- Cover and refrigerate for at least 1 hour, preferably 2–3 hours, before serving.
Notes
- Do not drain the pineapple—the juice activates and thickens the pudding mix.
- Avoid overmixing to keep the salad fluffy.
- Texture improves significantly after chilling.
- Best enjoyed within 24 hours, but keeps up to 3 days refrigerated.