Watergate Salad
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An American holiday classic, my easy 5-ingredient Watergate salad recipe is deliciously fluffy and creamy thanks to the sweet combination of pistachio pudding, mini marshmallows, whipped cream, pineapple, and pecans.
Boy, I can’t believe that Thanksgiving is just around the corner and Christmas will be here before we know it! Watergate salad (also known as , , and ) is such a simple recipe and one I must make every holiday season. My version is a little bit lower in sugar than others but still every bit as rich.
Original Watergate salad is made with just 5 ingredients: mini marshmallows, pistachio pudding for that green hue, Cool Whip, crushed pineapple, and pecans. The flavor and texture are SO good, y’all. You’ve got sweet pudding and marshmallows combined with creamy whipped topping, juicy pineapple pieces, and crunchy pecans. If you haven’t tried it yet, let me tell ya, it’s going to blow your mind!
The instructions are as simple as the ingredients and my favorite, when you just dump everything in a bowl, give it a mix, and you’re good to go. It’s done in 5 minutes, how good is that? Let the salad sit in the fridge for an hour or so to let all the flavors mingle and then serve it to your family and friends. It’s a great holiday dessert salad to take to a potluck or party.
Recipe Ingredients
- Mini marshmallows
- Cool Whip
- Crushed pineapple
- Instant pistachio pudding mix
- Pecans
How to Make Watergate Salad
Dump all ingredients into a large bowl. Add pineapple, juice and all.
Stir everything together until no dry pudding remains and everything is mixed well.
That’s it! Cover and let it chill for a couple of hours before serving.
If the salad is a little thick, you can stir in a couple of tablespoons of milk before serving.
This easy Watergate salad recipe makes four one-cup servings.
I wonder who ate one? Well, don’t you think I should try it first to make sure it tasted good? I did and it passed the test. Just another thing I do for you, the Southern Plate family. You are most welcome!
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Leftovers will also last in the freezer for up to 3 months.
Recipe Notes
- We all know pecans aren’t cheap, so feel free to swap them for other chopped nuts, like chopped walnuts or almonds instead. You can also enhance the pistachio flavor by using chopped pistachios too.
- It’s best to thaw the Cool Whip so it’s easier to blend with the other ingredients. Just let it sit, open, in the fridge for a couple of hours before you make the salad.
- Serve your pistachio salad with a dollop of whipped cream and a maraschino cherry on top.
- For added texture, some recipes call for 1/2 cup of shredded coconut (bonus points for toasted coconut).
- If you want your salad to look extra green, you can add a drop or two of green food coloring.
- If you like, swap the Cool Whip whipped topping for homemade fresh whipped cream instead. However, just note it will deflate faster than the Cool Whip so leftovers won’t last as long.
- You can use fresh pineapple instead of canned pineapple. Just use a food processor to get it to the same crushed consistency.
- If you’re not a fan of pineapple, substitute it for a can of fruit cocktail or mandarin oranges.
- For a splash of extra color, use rainbow marshmallows.
- Turn it into a Watergate pie by serving it in a store-bought and pre-baked graham cracker crust.
Recipe FAQs
Why is it called Watergate salad?
The origin of Watergate salad is actually a bit of a mystery. In the 1970s, General Foods (now merged with Kraft Heinz) published the recipe as Pistachio Pineapple Delight as it used two General Foods products: Jello instant pistachio pudding and Cool Whip whipped topping. It seems an unknown Chicago food editor renamed it Watergate salad to garner interest.
However, some suggest it gets its name from the similar Watergate cake. Another interesting point is that Helen Keller published a similar recipe in 1922 and called it Golden Gate salad as she first ate it in California. So we may not know where the name officially comes from, but luckily it tastes delicious anyway!
Can I make Watergate salad in advance?
Yes, you can make it ahead of time. I actually love to make my Watergate salad the day before and let it sit in the fridge overnight to let the flavors meld together.
Do I drain the pineapple?
No, don’t drain the canned pineapple! It’s the pineapple juice that turns the dry pudding mix into pudding.
Check out these other unique salad recipes:
Bananas in Red Stuff (a.k.a Strawberry Glaze)
Ingredients
- 1 box instant pistachio pudding mix I use sugar-free
- 1 8-oz carton Cool Whip
- 1 8-oz can crushed pineapple, undrained
- 1 cup miniature marshmallows
- 1 cup chopped pecans
Instructions
- Dump all ingredients in a mixing bowl. Stir until well blended and there is no dry pudding visible.1 box instant pistachio pudding mix, 1 8-oz carton Cool Whip, 1 8-oz can crushed pineapple, undrained, 1 cup miniature marshmallows, 1 cup chopped pecans
- Cover and let chill before serving. If the salad is a little thick, you can stir in a couple of tablespoons of milk before serving.
Makes approximately 4 one-cup servings.
Nutrition
“Worry gives small things a big shadow.”
~Proverb
Got a laugh out of the post and always think of fond memories when I have this salad/dessert.
I have been making this for years also, but my recipe calls for the large can of crushed pineapple undrained and only 1/2 Cup of chopped nuts. I’m glad to know the options.
This sounds like something I’d really like to try again (it’s been far too many years since I last ate this!). Can you tell me how long it will keep in the fridge? And I just wanted to say how much I enjoy your site. It’s a real pleasure to find down-to-earth recipes with country charm that reminds me so much of home! Thank you!
I have kept it in the frig for a couple of day when it lasts that long. If it gets a little thick just add a few tablespoons of milk and stir it in good. Mama
Great post, Mama Janice!
It helps me to know that even a cooking expert like yourself isn’t perfect and that things happen along the way…sometimes we all have to say, “oh well, I’ll just go with it”.
LOVED IT! Thanks!
Love this recipie!! My mother makes it several times a year and always brings a debate between her and my brother…….. Is it a salad? Or a dessert ? My mother has always said it’s a salad and is eaten with your meal, my brother says it’s a dessert and he eats is as just that, a dessert! All I know is I just love it !!
Hi Keith, That is so funny. It reminded me that my grandson said it would make a good breakfast when he saw it. I think whatever cranks your tractor is what you should go with. Mama
I have learned if you mix the pudding and the pineapple together first then add the cool whip then the marshmellows you wont have dry powdered spots!
LOVE this at Christmas and Thanksgiving!
Thanks for that suggestion Jayne. I will definitely try that next time I make it. Mama
First time commenting…but just had to do it!
I LOVED your ongoing commentaries and laughed along with you! Love this simple recipe but loved your comments and sense of humor that came with it!
Thanks for the humor!!
Thank you for reminding how easy and good this recipe is. My children will be eating this with our thanksgiving meal. Blessings.
Awww … Mama Janice, you just made my day that much brighter with your story! LOL I appreciate the chuckles you gave me and the work you and Christy put into sharing recipes with us. I can remember the first time I had this salad. It was in the mid 70’s on a visit to St. Louis, MO. Have enjoyed it ever since. Don’t worry, you did just fine with this one. I’m sure the pecans will be sure to show up the next time you need ’em. Glad you’re here to share your recipes and stories with us.
Thanks Debbie for the reassurance. By the way, I got your package. Thanks so much! I gave Patti her part and she was so excited. Have a great week. Mama