Watergate Salad

by Ana

Prep Time10 minsCook Time0 minsServings8 servings

A nostalgic no-bake fluff salad made with pistachio pudding, crushed pineapple, mini marshmallows, whipped topping, and toasted pecans.

This retro green fluff has been gracing Southern tables since the 1970s, and it earns its staying power. The pistachio pudding and pineapple create a sweet-tart base while the marshmallows melt into pillowy softness as it chills. There is zero cooking involved, it comes together in ten minutes, and it is always the first dish to disappear at church suppers and holiday buffets.

Ingredients

1 box (3.4 oz) instant pistachio pudding mix
1 can (20 oz) crushed pineapple, undrained
1 container (8 oz) frozen whipped topping, thawed
1 cup mini marshmallows
1/2 cup chopped pecans, plus extra for garnish
Maraschino cherries for garnish (optional)

Recommended Tools

Large mixing bowl
Silicone spatula
Serving bowl

Instructions

In a large mixing bowl, stir together the dry pistachio pudding mix and the entire can of crushed pineapple with its juice until fully combined.
Fold in the thawed whipped topping gently with a spatula until no streaks remain.
Add the mini marshmallows and chopped pecans, folding just until distributed.
Cover the bowl and refrigerate for at least 1 hour so the marshmallows soften and the salad sets.
Before serving, give it a quick stir, transfer to a serving bowl, and top with extra pecans and maraschino cherries.