Watergate Salad with Cool Whip (Print version)

A fluffy no-bake Watergate salad with Cool Whip, pistachio pudding, pineapple, marshmallows, and pecans.

# Ingredients:

For the salad

01 - 1 (3.4 oz / 96 g) package instant pistachio pudding mix

02 - 1 (20 oz / 565 g) can crushed pineapple, undrained

03 - 2 cups (100 g) mini marshmallows

04 - 1/2 cup (55 g) chopped pecans or walnuts

05 - 1/2 cup (40 g) sweetened shredded coconut, optional

06 - 1 (8 oz / 225 g) tub Cool Whip, thawed

For garnish

07 - Maraschino cherries, drained and patted dry

08 - 2 tablespoons chopped pecans or pistachios

# Instructions:

01 - Add the crushed pineapple with all of its juice to a large mixing bowl. Stir in the dry pistachio pudding mix until the mixture is thick and evenly green.

02 - Fold in the mini marshmallows, chopped pecans, and coconut if using. Stir gently so everything is coated with the pudding base.

03 - Add the thawed Cool Whip and fold with a spatula until no white streaks remain. Keep the motion gentle so the salad stays fluffy.

04 - Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours. Two hours gives the best texture.

05 - Transfer to a serving bowl if desired. Top with maraschino cherries and extra chopped nuts just before serving cold.

# Good to know:

01 - Do not drain the pineapple because the juice thickens the pudding mix.

02 - Chill at least 1 hour before serving for the best texture.

03 - Store covered in the refrigerator for 3-4 days.

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