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    Home » Blog » Salads » Pistachio Pudding Salad (Original Watergate Salad)

    Pistachio Pudding Salad (Original Watergate Salad)

    Published: Jun 14, 2021 · Modified: Jul 27, 2021 by Aimee Mars · This post may contain affiliate links.

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    Jump to Recipe Print Recipe
    Pistachio Pudding Salad in a glass topped with a cherry and pecans.

    This dreamy fluff salad is a sweet and crunchy summer side perfect for any potluck or picnic. Made in under 30 minutes and with only 6 ingredients Pistachio Pudding Salad, also commonly known as Watergate salad, is a simple side dish.

    Pistachio pudding salad topped with a fresh cherry.

    The beginnings of this salad are just as murky as its name, which is why many refer to it as something different. Whether you call it Watergate salad, like we do in the south, or pistachio pudding, or green fluff, it’s delicious.

    With a light and fluffy taste and fruit and nuts mixed in it’s similar to ambrosia, but also has some variations on how you make it (I’ve given you many of the variations below).

    Why this Recipe Works

    Pistachio pudding is a simple mixture made with crushed pineapple, shredded coconut, pecans, and mini marshmallows. All held together in a light and fluffy Cool Whip base that comes together in under 30 minutes.

    This cold side salad makes a perfect summertime side dish when you don’t want to cook and meals require something cool. There’s no cooking involved and really you could whip it up minutes before you plan on serving it.

    There are many ways to make this salad too, some of which have ingredients like cottage cheese or lime jello, but this is the original watergate salad recipe. This recipe was once even printed on the side of the jello box.

    While this is a great side salad for summer it’s also great for other holidays such as St. Patrick’s Day, Easter, and even Thanksgiving.

    Ingredients You’ll Need

    Pistachio pudding salad ingredients in different bowls.
    • Coconut Flakes: for this recipe I like to use sweetened shredded coconut flakes, but unsweetened are delicious too. Not all watergate salad recipes have coconut so if you’re not a fan you can also leave this out.
    • Instant Pistchio Pudding: there’s no cooking involved in this recipe so you’ll need to get instant pudding instead of the cook & serve kind.
    • Pecans: the best nuts for this recipe are pecans because they’re slightly softer than other nuts, but still have a crunch.
    • Cherries: the cherries are for topping off the salad and are also optional. They make a nice presentation though.

    Ingredient Swaps

    • Pistachio Pudding: there are many ways to make fluff salads and one way to change this recipe is by using instant lime jello pudding instead.
    • Cool Whip: if you would prefer to use homemade whipped cream you can use it instead of Cool Whip. You’ll need about the same amount, which comes out to 3 cups.

    Recipe Variations

    • Pistachio Pudding Pie: spread this salad into a graham cracker crust and top with more whipped cream or Cool Whip for a delicious, and easy summer pie.
    • Hawaiian Watergate Salad: add bananas and do half pistachio pudding mix and half vanilla or banana pudding mix. You’ll definitely want to add the shredded coconut to this version as well as cherries.
    • Strawberry Watergate Salad: instead of using pistachio pudding, use instant vanilla pudding and add fresh strawberries to the mixture.

    Step-by-Step Instructions

    Pistachio pudding process steps 1 and 2.
    • Combine the crushed pineapple and the instant pistachio pudding in a large bowl.
    • Add the shredded coconut, pecans, and mini marshmallows stir to fully incorporate into the mixture.
    Pistachio pudding process steps 3 and 4.
    • Use a rubber spatula to fold the cool whip into the mixture until fully incorporated.
    • Cover the bowl with plastic wrap and let chill in the fridge for 1 hour before you plan on serving it.

    Recipe Notes and Expert Tips

    • Do NOT drain the crushed pineapple juice. The juice is a key part of this mixture.
    • When adding the Cool Whip use a rubber spatula to fold it in. This ensure you’ll end up with the most fluffy salad possible.
    • If bringing this to a picnic try and keep it out of direct sunlight if possible. The heat and sun will cause the salad to become runny.

    Helpful Equipment

    • Rubber Spatula: a good rubbler spatula is key for this recipe so you can fold the whipped cream in.
    • Glass Storage Container: I’ve stopped using plastic storage containers and try to stay away from using plastic wrap directly on my food, which is why I love these containers. When you’re done preparing the salad scoop it into one of these to let it chill in the fridge.
    Watergate salad in glasses topped with cherries.

    Pistachio Pudding Salad FAQ’s:

    How long does watergate salad last in the fridge?

    This recipe will be good for about 4 days if kept in the fridge and if serving this at a picnic try and keep it out of the direct sun.

    Can you freeze?

    Yes. You can freeze this recipe, however, if you plan on thawing it and serving it as a side salad the marshmallows won’t have a good texture. I recommend placing it in popsicle molds to enjoy as a popsicle later. You could also place it in a freezer-safe container and scoop it out with an ice cream scoop and serve it slightly frozen like ice cream. It will last for 3 month in the freezer.

    Can I use homemade Cool Whip or whipped cream?

    Yes, you can use either homemade Cool Whip or homemade whipped cream for this recipe. It tends to be slightly lighter and fluffier if you use store-bought Cool Whip, however, homemade versions always have better flavor. If you use a homemade whipped cream serve it immediately, unless it’s stabilized otherwise the salad will start to get runny.

    Can I make it ahead?

    Yes, you can make it up to 2 days in advance and store it in the fridge until you’re ready to serve it.

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    If you made this recipe I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!

    Three glasses with watergate salad topped with cherries.

    Pistachio Pudding Salad

    This dreamy fluff salad is a sweet and crunchy summer side perfect for any potluck or picnic. Made in under 30 minutes and with only 6 ingredients Pistachio Pudding Salad, also commonly known as Watergate salad, is a simple side dish.
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Chill Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 16 Servings
    Calories: 116kcal
    Author: Aimee Mars

    Equipment

    • Large Mixing Bowl
    • Measuring Cups
    • Rubber Spatula

    Ingredients

    • 1 20 ounce can Crushed Pineapple in juice not syrup
    • 3.4 ounces Instant Pistachio Pudding Mix
    • ½ cup Shredded Coconut
    • 1 cup Pecans chopped
    • 1½ cups Mini Marshmallows
    • 8 ounces Cool Whip
    • Cherries for topping

    Instructions

    • In a large bowl mix the crushed pineapple with the instant pistachio pudding until fully combined.
    • Add the shredded coconut, pecans, and mini marshmallows and stir the ingredients together.
    • Using a rubber spatula fold the Cool Whip into the pudding mixture until it's completely mixed in with the other ingredients.
    • Cover the bowl with plastic wrap and place in the refrigerator for 1 hour to chill and firm up (if you're in a hurry it's not completely necessary the salad just won't be cold).

    Notes

    • Do NOT drain the crushed pineapple juice. The juice is a key part of this mixture.
    • When adding the Cool Whip use a rubber spatula to fold it in. This ensures you’ll end up with the most fluffy salad possible.
    • If bringing this to a picnic try and keep it out of direct sunlight if possible. The heat and sun will cause the salad to become runny.
    Storage:
    Store any leftovers in an air-tight container in the fridge for up to 4 days.

    Nutrition

    Serving: 0.5cup | Calories: 116kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 108mg | Potassium: 51mg | Fiber: 1g | Sugar: 12g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!

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