Watergate Salad Recipe
A quick and delightful dessert salad made with crushed pineapple, pistachio pudding, whipped topping, mini marshmallows, and chopped pecans. Light, creamy, and perfect for holidays or casual gatherings.
8 Servings
Ingredients
- 1 20 oz can crushed pineapple in juice, undrained
- 1 cup miniature marshmallows
- 1 3.4 oz package instant pistachio pudding mix
- ½ cup chopped pecans
- 1½ cups frozen whipped topping Cool Whip®, thawed
Instructions
Combine Ingredients:
- In a large mixing bowl, combine the undrained crushed pineapple, miniature marshmallows, instant pistachio pudding mix, and chopped pecans.
Fold in Whipped Topping:
- Gently fold in the thawed whipped topping until the mixture is fully combined and smooth. Take care not to overmix to preserve the light, airy texture.
Chill the Salad:
- Cover the bowl and refrigerate for a minimum of 1 hour, or until the salad has thickened and is well chilled.
Serve:
- Stir gently before serving. Serve chilled as a light dessert or festive side dish.
Notes
To ensure the recipe is gluten-free, use a certified gluten-free pistachio pudding mix, and verify that the marshmallows, whipped topping, and pecans are processed in a gluten-free facility. Most brands are safe, but it’s important to read labels carefully to avoid cross-contamination.