Watergate Salad

A creamy dessert salad made with pistachio pudding mix, Cool Whip and a few other ingredients.

Course Side Dish

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 198kcal

Author Emma Chapman

Ingredients

3.4 ounces pistachio pudding mix
20 ounces crushed pineapple in juice
1 cup mini marshmallows
½ cup walnuts
8 ounces Cool Whip

Instructions

In a large mixing bowl, add all the ingredients.
Gently fold everything together, the goal being to mix well but not necessarily completely deflate the Cool Whip. The mixture will become green from the pudding mix.
Serve chilled. Store any leftovers in an airtight container in the refrigerator for a day or two.

Notes

Watergate salad is best the day it’s made. And leftovers can become soggy even if stored well after a day or two.

I usually use regular (vanilla?) mini marshmallows for this recipe, but if you want to add more fruity flavors you can use fruity mini marshmallows, similar to Ambrosia salad.

I will sometimes reserve 1/4 cup or so of the Cool Whip to add to the top of this salad for a pretty presentation, but it’s not necessary.

Nutrition