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Pistachio salad in a tall glass trifle bowl, topped with whipped topping, chopped pistachios and a maraschino cherry
Layne Kangas

Pistachio Salad (Watergate Salad)

A light, creamy no-bake pistachio salad (aka Watergate salad) made with pistachio pudding, crushed pineapple, marshmallows, and whipped topping — ready in 10 minutes and even better after a chill.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert, Salad, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 packages (3.4 oz) pistachio instant pudding mix
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 cup miniature marshmallows
  • 8 oz whipped topping, thawed such as Cool Whip
Optional Toppings
  • 1/2 cup maraschino cherries optional, for garnish
  • 1/2 cup chopped pistachios or pecans optional, for garnish

Method
 

  1. In a large bowl, combine the dry pistachio pudding mix with the crushed pineapple (including juice). Stir until the pudding mix is dissolved.
  2. Fold in the miniature marshmallows until evenly distributed.
  3. Gently fold in the thawed whipped topping until the mixture is smooth and uniform in color.
  4. Cover and refrigerate for at least 2 hours before serving. Garnish with maraschino cherries and chopped nuts, if desired.

Notes

Best chilled for at least 2 hours. Add nuts just before serving for crunch.