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
This is so similar to what we make, but we also add in an 8 oz block of Philly cream cheese. First, we cream the cream cheese with the pudding mix, then add the rest of the ingredients.
The addition of cream cheese would take it over the top. I will definitely have to try it. Mama
Oh Mrs. Janice! It’s nice to know that such an experienced cook still has the occasional mishap in the kitchen! Thank you for being honest with us! 🙂
Hi Erika, I only wish it was an occasional mishap. I have had days where I have thrown an entire recipe in the trash and started over. Of course, I always laugh afterwards. It sure keeps life interesting. Have a great day! Mama
Janice,
Thank for your wonderful story. You have definitely brightened my day. It is nice to know that someone else in this world has days just like mine.
I just made this salad a few weeks ago and it is so good. While I was eating a bowl, my brother called and said he had not had any in a long time. Sounds like a perfect excuse to make more when I go visit during Thanksgiving.
Thank you and may God bless you and yours.
Oh, this is one of my very favorite recipes! My grandmama (we called her Mom) taught me how to make it years and years ago and I still bring it out for most holidays. During the Clinton years, our family got into a debate about what to call it — given the mixed political leanings at the table, some of us asked others to “Please pass the Watergate salad,” while they would reply, “I’d be delighted to hand over the Whitewater salad.” It still gives me a chuckle to think about — and makes me miss those days when we would all gather round the table for Thanksgiving, Christmas, or Easter, all the aunts, uncles, mothers, fathers, siblings, and cousins — with Mom and Pop leading the proceedings.
Thanks for giving me a great big smile today. 🙂
Loved this post. You always make my day with your stories. I can relate because a couple of years ago my husband and I kept our 4 grandsons all under the age of 4 three days a week. Trying to cook and keep everyone happy was like a circus but thinking back now I would not have traded this time with them for anything. Now that they are bigger they are a bottomless pit. Keep the recipes and posts coming. Thanks for all you and Christy do.
Thank you mama Janice for this yummy recipe! I was going to make it right after I read the post, but then thought I’d wait till my 6 year old daughter comes home from school. She enjoys helping me in the kitchen and this is easy for her to make with minimal help ( she has Autism and can’t be near the stove because she doesn’t realize how hot it can be). So this recipe is perfect….no stove, no danger….just mixing in a bowl, with ingredients that she loves to eat. I just wonder how much will be left in the bowl after she starts “taste testing”!!!
Keep the great recipes coming, and God Bless you, Christy and your family.
Hello Wilma, I am so glad that I shared a recipe that you and your daughter can make together. The “taste testing” is the best part! Have a wonderful day. Mama
Hi Janice, just a note, do you have a suggestion for us poor Canadians who don’t have pistachio pudding anywhere. I think this would be yummy, will have to give it a try.
Any major grocery store up here should carry the Jello brand of Pistachio pudding. I have no problem getting it out here in the ‘burbs’ of Toronto….good luck!
Hi, I just want to let you know that you can use any flavor of pudding . Cocoanut is a good one with it. We have also put cocoanut in the salad. I also used the large can of crushed pineapple, and more cool whip. You really caint hardly mess it up . The more you make it, the more you make, haha.
It is so delicious. Oh and don’t forget the pecans. Mama, I just saw your posting about strawberry instant pudding. Yes, it is good and very colorful. Any flavor will do.Its making me hungry !!
Love all the Recipes, Cajungranny
Hello Eva, I think you could make this will any flavor pudding that you think would go with pineapple. I saw a box of strawberry instant pudding and bought it to try in this recipe. I haven’t made it yet but I bet it will be yummy. Mama