Description
A classic no-bake Watergate salad made with pistachio pudding, crushed pineapple, marshmallows, pecans, and whipped topping. This sweet and creamy retro dessert comes together in minutes and is perfect for potlucks and family gatherings.
Ingredients
- 1 package (3.4 ounces) instant pistachio pudding mix
- 1 can (20 ounces) crushed pineapple, undrained
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans
- 1 container (8 ounces) whipped topping, thawed
Instructions
- Pour the crushed pineapple with its juice into a large mixing bowl.
- Sprinkle the instant pistachio pudding mix over the pineapple and stir until the powder is fully dissolved and slightly thickened.
- Fold in the miniature marshmallows and chopped pecans.
- Gently fold in the whipped topping until everything is evenly combined and fluffy.
- Cover the bowl and refrigerate the salad for at least 1 hour before serving to allow the flavors to blend and the texture to firm up.
Notes
- Chill for at least 1 hour for best texture and flavor.
- Walnuts can be substituted for pecans.
- Add shredded sweetened coconut or maraschino cherries for variation.
- Use light whipped topping and sugar-free pudding mix for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 220
- Sugar: 25g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
