Go Back
–+ servings
a cup of watergate salad with a spoon, topped with crushed nuts, whipped cream, and a cherry.

Watergate Salad Recipe

Course: Dessert, Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 330kcal
Author: Becky Hardin
This classic Watergate salad is a creamy, nostalgic dessert made with just 5 simple ingredients. Light and airy pistachio fluff combines pudding, sweet pineapple, and marshmallows for the perfect potluck side dish.
Print Recipe
US Customary - Metric

Ingredients

  • 10 ounces crushed pineapple with juice (1 can)*
  • 1 cup mini marshmallows **
  • 3.4 ounces instant pistachio pudding mix (1 box)***
  • ½ cup chopped nuts pecans, walnuts, or pistachios
  • 1½ cups whipped topping thawed

Instructions

  • In a large bowl, combine the crushed pineapple with juice, mini marshmallows, instant pudding mix, and nuts, mixing until well combined.
    10 ounces crushed pineapple with juice, 1 cup mini marshmallows, 3.4 ounces instant pistachio pudding mix, ½ cup chopped nuts
    crushed pineapple, pudding mix, chopped nuts, and mini marshmallows in a bowl next to a bowl of whipped topping.
  • Gently fold in the whipped topping until combined.
    1½ cups whipped topping
    adding whipped topping to pistachio fruit and nut salad in a glass bowl.
  • Chill for 1-2 hours before serving.
    watergate salad in a glass bowl.

Notes

*Feel free to swap some or all of the pineapple for mandarin oranges and/or maraschino cherries.
**You can also use regular marshmallows cut into quarters.
***You can also swap the pistachio instant pudding for lemon or vanilla.
Tips:
  • Add the pineapple and juice to your bowl; the juice helps hydrate the pudding mix and soften the marshmallows.
  • Use the dry pudding mix as is; do not prepare it first!
  • If your pudding mix isn't green, you can add a drop or two of green food coloring to achieve that pastel color.
  • Optionally toast the nuts for a few minutes in a 350°F oven to keep them crunchier.
  • Once you add the whipped topping, stir gently to avoid deflating it.
  • Taste the salad and add a splash of lemon juice if it tastes too sweet.
  • Chill the salad for a full 12 hours for the best flavor and texture.
  • Top individual servings with more whipped topping and a fresh cherry just before serving.
Make-Ahead: I like to make this salad the day before I plan to serve it so it has plenty of time to chill and for the flavors to mix.
Storage: Store watergate salad in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 52g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 378mg | Potassium: 176mg | Fiber: 2g | Sugar: 47g | Vitamin A: 64IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg