Easy Watergate Salad (Print version)
A cool, creamy pistachio fluff salad made with pineapple, whipped topping, mini marshmallows, and pecans.
# Ingredients:
For the salad
01 -
1 can (20 oz / 565 g) crushed pineapple in juice, undrained
02 -
1 package (3.4 oz / 96 g) instant pistachio pudding mix
03 -
1 1/2 cups (75 g) mini marshmallows
04 -
1/2 cup (55 g) chopped pecans, plus 2 tablespoons for topping
05 -
1 tub (8 oz / 225 g) frozen whipped topping, thawed
For serving
06 -
8 maraschino cherries, drained and patted dry
# Instructions:
01 -
Add the undrained crushed pineapple to a large mixing bowl. Stir in the dry pistachio pudding mix until no dry streaks remain and the mixture begins to thicken.
02 -
Fold in the mini marshmallows and 1/2 cup chopped pecans until evenly distributed.
03 -
Add the thawed whipped topping and fold gently with a spatula until the salad is creamy, pale green, and fluffy. Do not beat it.
04 -
Cover and refrigerate for at least 1 hour, or up to 24 hours. Before serving, spoon into a bowl and top with cherries and the remaining pecans.
# Good to know:
01 -
Best after chilling for at least 1 hour.
02 -
Use the pineapple juice in the can. Do not drain it.
03 -
Store covered in the refrigerator for up to 3 days.