Description
Watergate Salad is a classic, sweet and creamy dessert salad featuring pistachio pudding, crushed pineapple, toasted walnuts, and fluffy marshmallows. This easy-to-make, no-bake dish combines delightful textures and nostalgic flavors, perfect for potlucks, family gatherings, or a simple treat.
Ingredients
Scale
Salad Ingredients
- ¾ cup walnut halves and pieces
- 3.4 ounces pistachio-flavored instant pudding mix (1 box)
- 20 ounces crushed pineapple (1 can, with juice)
- 1 cup miniature marshmallows
- 8 ounces whipped topping, thawed (1 tub, plus more for garnish if desired)
- Maraschino cherries (optional, for garnish)
Instructions
- Toast Walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts evenly on a baking sheet and toast them for 7 to 10 minutes until fragrant and lightly browned. Allow them to cool, then coarsely chop about half of them for mixing into the salad.
- Mix Salad: In a large mixing bowl, combine the pistachio pudding mix, crushed pineapple along with its juice, miniature marshmallows, 8 ounces of thawed whipped topping, and half of the toasted walnuts. Stir gently until all ingredients are evenly incorporated. Cover and refrigerate the mixture until chilled and ready to serve.
- Garnish and Serve: When ready to serve, spoon portions of the salad into bowls or a serving dish. Top each with additional dollops of whipped topping if desired. Sprinkle with the remaining walnuts and garnish with maraschino cherries for a festive presentation.
Notes
- Toasting the walnuts enhances their flavor and adds a nice crunch to the salad.
- You can substitute the walnuts with pecans if preferred.
- For a lighter version, use low-fat or sugar-free pudding mix and whipped topping.
- This salad improves in flavor if chilled for a few hours or overnight before serving.
- If you want a firmer salad, reduce the amount of pineapple juice by draining some before mixing.
