Watergate Salad is an irresistible, retro-inspired dessert that will instantly brighten any table with its pistachio flavor, pillow-soft texture, and pop of cheerful color. This crowd-pleaser comes together in minutes with just a handful of pantry staples, earning its spot as a favorite for potlucks, picnics, and family gatherings. Whether you grew up with Watergate Salad at every holiday or you’re about to try it for the first time, you’ll fall for its creamy sweetness and playful marshmallow crunch.
Ingredients You’ll Need
-
Pistachio Pudding Mix:
- 1 (3.4 oz) package instant pistachio pudding mix
Crushed Pineapple:
- 1 (8 oz) can crushed pineapple (with juice)
Mini Marshmallows:
- 1 cup mini marshmallows
Pecans:
- 1/2 cup chopped pecans
Whipped Topping:
- 1 (8 oz) tub whipped topping (such as Cool Whip, thawed)
Maraschino Cherries:
- Maraschino cherries (optional, for garnish)
How to Make Watergate Salad
Step 1: Mix the Pistachio Pudding and Pineapple
Start by grabbing a large mixing bowl. Combine the instant pistachio pudding mix and the entire can of crushed pineapple—including all the juice. Stir well until the pudding powder is completely dissolved and you have a vibrant green, sweet-smelling base.
Step 2: Fold in the Whipped Topping
Next, add the thawed whipped topping to your pudding-pineapple mixture. Gently fold it in using a spatula or large spoon until the mixture is silky and creamy with no streaks of pudding remaining. This is what gives your Watergate Salad its irresistibly fluffy texture.
Step 3: Add Marshmallows and Pecans
Time to stir in the mini marshmallows and chopped pecans. Fold these in carefully so they’re evenly distributed, ensuring every spoonful has a perfect mix of fluffy, crunchy, and creamy bites. Do a quick taste test (who can resist?) and adjust the mix-ins if you’d like!
Step 4: Chill and Serve
Cover the bowl and refrigerate your Watergate Salad for at least an hour. This chilling time lets the marshmallows soften a little and the flavors blend beautifully. Just before serving, garnish with maraschino cherries on top for a gorgeous and classic touch.
How to Serve Watergate Salad
Garnishes
For a delightful finishing flourish, a few maraschino cherries placed on top look festive and irresistible. You can also sprinkle on extra chopped pecans or a dusting of shredded coconut if you want to amp up the texture and color even more.
Side Dishes
Watergate Salad is the perfect sweet addition alongside savory holiday classics, like roast turkey, ham, or even barbecue at a summer picnic. It also pairs well with other potluck favorites—think deviled eggs or macaroni salad—for a playful, vintage-inspired spread.
Creative Ways to Present
If you want to get extra fancy, serve Watergate Salad in individual dessert cups or small mason jars for easy grab-and-go portions. You can also spoon it into a hollowed-out pineapple half for a tropical, eye-catching party centerpiece!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Watergate Salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days, though the fluff may become a little denser as it sits. Give it a gentle stir before serving to revive its creamy texture.
Freezing
While you technically can freeze Watergate Salad, it’s not the best option—thawing can change the texture of the whipped topping and marshmallows, making them watery or grainy. For the best taste and presentation, enjoy it fresh from the fridge.
Reheating
There’s no need to reheat Watergate Salad; it’s meant to be served chilled! In fact, a nice cold salad straight out of the fridge is part of its retro charm.
FAQs
Can I make Watergate Salad a day in advance?
Absolutely! In fact, making Watergate Salad the night before helps the flavors meld and the marshmallows to soften, resulting in an even fluffier texture. Just keep it covered in the fridge until you’re ready to serve.
Is there a way to make it lighter or lower in sugar?
Yes, you can use sugar-free pistachio pudding mix and light or fat-free whipped topping if you’re looking to cut back. You can also reduce the amount of mini marshmallows slightly, without compromising too much on the fluffy texture.
What if I’m allergic to nuts?
No worries! Simply leave out the pecans. The salad is still deliciously creamy and fruity without nuts. If you still want some crunch, try adding extra marshmallows or even a sprinkle of toasted coconut.
Can I use fresh whipped cream instead of Cool Whip?
You can absolutely swap in freshly whipped cream for the whipped topping. Just be sure to whip it until stiff peaks form, and use it right before serving, as it won’t be quite as stable if you’re making the salad ahead.
Why is it called Watergate Salad?
The exact origin is a bit of a mystery! Most believe the name gained popularity in the 1970s, inspired by the Watergate Hotel, and the dish’s popularity soared thanks to its quirky color and easy prep. Wherever the name came from, Watergate Salad is here to stay as a beloved vintage treat.
Final Thoughts
If you’ve never tried making Watergate Salad before, now’s your chance to join in on a time-honored favorite that brings joy to every gathering. It’s retro, a little whimsical, and totally delicious—so gather your ingredients and watch your friends and family light up at the first spoonful!
Print
Watergate Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and retro Watergate Salad recipe, combining pistachio pudding, crushed pineapple, mini marshmallows, pecans, and whipped topping for a sweet and fluffy dessert.
Ingredients
Pistachio Pudding Mix:
- 1 (3.4 oz) package instant pistachio pudding mix
Crushed Pineapple:
- 1 (8 oz) can crushed pineapple (with juice)
Mini Marshmallows:
- 1 cup mini marshmallows
Pecans:
- 1/2 cup chopped pecans
Whipped Topping:
- 1 (8 oz) tub whipped topping (such as Cool Whip, thawed)
Maraschino Cherries:
- Maraschino cherries (optional, for garnish)
Instructions
- Combine Pudding and Pineapple: In a large mixing bowl, mix the pistachio pudding with crushed pineapple and its juice until fully dissolved.
- Add Whipped Topping: Fold in the whipped topping until smooth.
- Include Marshmallows and Pecans: Gently stir in mini marshmallows and chopped pecans.
- Chill and Serve: Refrigerate for at least 1 hour. Serve cold, optionally garnished with maraschino cherries.
Notes
- For added texture, consider adding shredded coconut or swapping pecans for walnuts.
- This salad can be prepared a day in advance and stored covered in the fridge.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 18g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
