Watergate Salad

nibbleboard.com/recipes/watergate-salad

Ingredients

Instructions

1. Combine the dry pistachio pudding mix, crushed pineapple with all its juice, and miniature marshmallows in a large bowl. Stir until the pudding mix is fully dissolved and the mixture turns a uniform pale green.
2. Fold in the thawed whipped topping gently with a spatula until no white streaks remain. Take care not to deflate the mixture — light strokes keep it fluffy.
3. Cover the bowl with plastic wrap and refrigerate until chilled and set, at least 1 hour or up to overnight.
4. Stir in the chopped pecans just before serving so they stay crunchy. Top with a dollop of extra whipped topping and maraschino cherries if desired.

Nutrition per Serving

Chef Tips

• Stir in the nuts right before serving — they soften quickly once mixed in. If you're making this ahead, keep the pecans separate until the last minute.
• Swap pecans for walnuts or pistachios depending on what you have. Shelled pistachios double down on the pistachio flavor.
• For a lighter version, use sugar-free pudding mix and lite whipped topping — you'll barely notice the difference.
• This salad actually tastes better the next day once the marshmallows have softened slightly and the flavors meld together.
• Chill your mixing bowl for 10 minutes beforehand — a cold bowl helps the mixture set up faster and stay fluffy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The marshmallows will soften over time but the flavor remains excellent.