This post may contain affiliate links. For more information, please see my disclosure policy.
Watergate Salad is a classic dessert salad that’s popular at picnics and potlucks throughout the Midwest. A simple mixture of pistachio pudding mix, crushed pineapple, miniature marshmallows, chopped pecans, and whipped topping, it comes together in minutes and is always a crowd favorite!
Growing up, dessert salads in one form or another were nearly ALWAYS on the menu at family functions.
We had everything from Grape Salad to Cherry Pie Jello to Ambrosia Salad … and various versions of this Watergate Salad definitely made a regular appearance over the years. Also known as Pistachio Fluff, Pistachio Pineapple Delight, or, in my family, “the green stuff”, it’s one of those dishes that someone would always offer to bring.
Now. For those who argue that a “salad” made with ingredients like instant pudding mix and marshmallows is actually NOT a salad at all… I understand. But growing up in the Midwest, it was just the norm! In fact, it wasn’t a complete meal without one!
Well… I took the basic Watergate Salad recipe and made one simple, important change: I added toasted coconut. Which, if you ask me, makes ALL the difference! It adds just the right amount of flavor and texture to the recipe and gives it that little something extra.
If you’re looking for a quick and easy side dish or dessert to take to your next picnic (or enjoy at home) this one is guaranteed to be a favorite!
what you’ll need for this recipe
Pistachio pudding mix – For this recipe I started with 1 box (3.4 ounces) Instant Pistachio Pudding Mix. Be sure to use instant so the mixture will set.
Crushed pineapple – I added 1 can (20 ounces) crushed pineapple WITH the pineapple juice.
Miniature marshmallows – I also added 1 cup of mini marshmallows. I used white marshmallows, but you can use multi-colored if you prefer.
Chopped pecans – I used 1/2 cup chopped pecans. Substitute any type of chopped nuts OR omit in the case of a nut allergy.
Toasted coconut – I added 1/2 cup toasted coconut for a fun, flavorful twist. Although this is not typically used in Watergate Salad, it’s a delicious addition!
Cool Whip – Finally, I used 3 cups of Cool Whip, which is the equivalent of one 8 ounce tub OR 3 cups of my homemade Cool Whip.
how to make watergate salad
Combine everything but the Cool Whip. In a large bowl, combine the pudding mix, crushed pineapple with juice, mini marshmallows, chopped pecans, and toasted coconut. Stir.
Add the Cool Whip. Gently fold in the Cool Whip.
Chill. Transfer to a serving bowl; cover and refrigerate until ready to serve.
Garnish Before serving, top with additional chopped pecans and toasted coconut as desired. Garnish with a maraschino cherry.
make-ahead & storage tips
This recipe can be made up to 1 day in advance. To store leftovers, cover and store in the refrigerator for 3-4 days.
Recipe Variations
- Add 1 can mandarin oranges, drained
- Substitute chopped walnuts, peanuts, or any of your favorite nuts for the pecans
- Omit the toasted coconut
- Add cottage cheese
- Use fresh whipped cream in place of Cool Whip
- Add a few drops of green food coloring for a brighter green color
Watergate Salad
Ingredients
- 1 box 3.4 ounces Pistachio Pudding mix
- 1 can 20 ounces crushed pineapple
- 1 cup mini marshmallows
- 1/2 cup chopped pecans
- 1/2 cup toasted coconut
- 8 ounces Cool Whip thawed
Instructions
- In a large mixing bowl, combine pudding mix, crushed pineapple (undrained), mini marshmallows, chopped pecans, and toasted coconut.
- Stir in Cool Whip.
- Refrigerate until ready to serve.
- Before serving, top with additional chopped pecans and toasted coconut as desired.
- Garnish with a maraschino cherry.
Notes
- Add 1 can mandarin oranges, drained
- Substitute chopped walnuts or peanuts for the pecans
- Omit the toasted coconut
- Use fresh whipped cream in place of Cool Whip
- Add a few drops of green food coloring for a brighter green color
Amanda says
Oh this looks fantastic thank you so much for sharing!