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Watergate Salad Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Watergate Salad is a classic, easy-to-make no-bake dessert combining creamy pistachio pudding, juicy pineapple, whipped topping, crunchy walnuts, and sweet mini marshmallows. This light, fluffy, and refreshing salad offers a nostalgic taste and is perfect for gatherings, potlucks, or as a quick chilled treat.

Ingredients

Units Scale

Main Ingredients

    • 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

    • 1 (10 ounce) bag mini marshmallows (divided)
    • 3/4 cup chopped walnuts, divided

Optional Garnish

  • Maraschino cherries (for garnish)

Instructions

  1. Mix the pudding: In a large bowl, combine the entire can of crushed pineapple (with juice) and the dry pistachio pudding mix. Stir thoroughly until the pudding mix is completely dissolved and the mixture is well blended.
  2. Make it fluffy: Add the thawed Cool Whip to the pudding and pineapple mixture. Stir gently to combine, ensuring an even, creamy consistency.
  3. Add texture and crunch: Fold in 2 cups of mini marshmallows and ½ cup of chopped walnuts. Mix gently, making sure the marshmallows and walnuts are evenly distributed throughout the salad.
  4. Chill: Cover the bowl and refrigerate the salad for at least 1 hour. This will allow the flavors to meld and the salad to firm up.
  5. Garnish and serve: Just before serving, scatter the remaining marshmallows and walnuts over the top of the salad. Garnish with maraschino cherries if desired. Serve chilled.

Notes

  • For extra crunch, toast the walnuts prior to adding them.
  • You can substitute pecans for walnuts if preferred.
  • Allowing the salad to chill longer can deepen the flavors and soften the marshmallows further.
  • This salad can be made a day ahead and stored in the refrigerator.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 280
  • Sugar: 28g
  • Sodium: 190mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://emilyquickdinners.com/watergate-salad-recipe/