Description
Watergate Salad is a nostalgic American side dish or dessert that combines pistachio-flavored instant pudding, crushed pineapple, miniature marshmallows, chopped walnuts, and whipped topping. Chilled to achieve a light, fluffy texture, this colorful and easy-to-make salad is perfect for potlucks, picnics, or family gatherings and is beautifully garnished with crushed pistachios and maraschino cherries for a delightful presentation.
Ingredients
Salad Ingredients
- 1 (3.4 ounce) package instant pistachio pudding mix
- 1 (8 ounce) can crushed pineapple, with juice
- 1 cup miniature marshmallows
- ½ cup chopped walnuts
- 4 ounces frozen whipped topping, thawed
- Crushed pistachios, for garnish
- Maraschino cherries, for garnish
Instructions
- Gather Ingredients: Assemble all ingredients to ensure you have everything ready before starting the preparation.
- Mix Base Ingredients: In a large serving bowl, combine the crushed pineapple with its juice, instant pistachio pudding mix, miniature marshmallows, and chopped walnuts. Stir thoroughly until the mixture is well combined.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the mixture, taking care to retain a light and fluffy texture.
- Chill the Salad: Cover the bowl and refrigerate the salad for 1 to 2 hours to let it set and chill, which enhances the texture and flavor.
- Garnish and Serve: When ready to serve, sprinkle crushed pistachios over the top and add maraschino cherries as a colorful and tasty garnish. Serve chilled and enjoy!
Notes
- For a nuttier flavor, substitute walnuts with pecans or almonds.
- Ensure the whipped topping is fully thawed to achieve the best folding results.
- This salad tastes best when chilled for at least one hour but can be stored in the refrigerator for up to 24 hours before serving.
- For a lighter version, use reduced-fat whipped topping or Greek yogurt.
- To make it nut-free, omit the walnuts and pistachio garnish, or substitute with sunflower seeds.
