Watergate Salad Vintage Dessert (Print Version)
A nostalgic creamy blend of pistachio pudding, pineapple, marshmallows, and whipped topping.
# What You'll Need:
→ Base
01 - 1 package (3.4 oz) instant pistachio pudding mix
02 - 1 can (20 oz) crushed pineapple, undrained
→ Creamy Mix
03 - 1 cup mini marshmallows
04 - 1/2 cup chopped walnuts or pecans (optional)
→ Finish
05 - 1 container (8 oz) frozen whipped topping, thawed
→ Garnish
06 - Extra whipped topping
07 - Maraschino cherries
08 - Additional chopped nuts (optional)
# Step-by-Step Guide:
01 - In a large mixing bowl, combine the instant pistachio pudding mix and undrained crushed pineapple. Stir well until the pudding mix is completely dissolved.
02 - Fold in the mini marshmallows and chopped nuts (if using).
03 - Gently fold in the thawed whipped topping until fully combined and the mixture is light and fluffy.
04 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld and marshmallows to soften.
05 - Just before serving, garnish with extra whipped topping, maraschino cherries, and additional chopped nuts as desired.
# Expert Suggestions:
01 -
- Takes literally ten minutes from start to finish and looks impressive on any holiday table
- The combination of sweet pineapple and nutty pistachio creates a flavor profile nobody can quite identify but everyone keeps eating
02 -
- Fresh pineapple will completely ruin this because an enzyme in raw pineapple prevents the pudding from setting properly
- The marshmallows need that hour in the fridge to soften, so do not rush the chilling step or the texture will feel off
03 -
- Let the salad sit at room temperature for about ten minutes before serving so the flavors pop
- Toast your nuts lightly in a dry pan before adding them for an extra layer of flavor