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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.
The beginnings of this salad are just as murky as its name, which is why many refer to it as something different. There’s also some debate about whether it’s a side dish or even a salad for that matter. Whether you call it Watergate salad, as we do in the South, or pistachio pudding, green goop, or green fluff, it’s delicious.
With a light and fluffy taste and fruit and nuts mixed in it’s similar to Ambrosia Salad, but also has some variations on how you make it (I’ve given you many of the variations below).
Ingredients You’ll Need
- Coconut Flakes: for this pistachio salad, I like to use sweetened shredded coconut flakes, but unsweetened is delicious too. Not all Watergate salad recipes have coconut so if you’re not a fan you can also leave this out.
- Instant Pistachio Pudding: there’s no cooking involved in this recipe so you’ll need to get instant pudding mix 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.
How to Make Pistachio Pudding Salad
- Combine the crushed pineapple and the instant pistachio pudding mix in a large bowl.
- Add the shredded coconut, pecans, and mini marshmallows and stir to fully incorporate into the mixture.
- 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.
How to Store Pistachio Pudding Salad
To store pistachio pudding salad, transfer it to an airtight container and ensure the lid is tightly sealed. Place the container in the refrigerator to keep the salad cool and maintain its freshness. It is recommended to consume the salad within 3-4 days for optimal taste and quality. Avoid freezing the salad, as it may affect the texture and quality of the ingredients. By following these steps, you can store pistachio pudding salad properly and enjoy it for a few days while preserving its deliciousness.
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.
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 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.
- Add some garnish. Top it off with some whipped topping and cherry or some crushed pecans.
Helpful Equipment
- Rubber Spatula: a good rubber spatula is key for this recipe to 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.
Why this Recipe Works
- No cooking! This cold side salad makes a perfect summertime side dish when you don’t want to cook and meals require something cool.
- This is the original recipe. There are many ways to make this salad, some of which have ingredients like cottage cheese or lime jello, but this is the original Watergate salad recipe.
- Great for holidays. While this is a great side salad for summer it’s also great for events such as St. Patrick’s Day, Easter, and even Thanksgiving.
Pistachio Pudding Salad FAQ’s:
Yes. You can freeze this pistachio pudding salad 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 months in the freezer.
Pistachio pudding salad, also known as Watergate salad, is a sweet and creamy dessert made with instant pistachio pudding mix, crushed pineapple, mini marshmallows, and nuts. It is chilled until set and enjoyed as a refreshing treat at gatherings and events. Variations may include additional ingredients like whipped topping or coconut flakes.
Watergate salad is named after the Watergate scandal in the 1970s but doesn’t have any direct connection to it. It’s a sweet and creamy dessert salad made with pistachio pudding mix, pineapple, marshmallows, and nuts. The name was likely a marketing strategy to generate interest during that time.
For optimal flavor and texture, it is generally recommended to let pistachio salad chill in the refrigerator for at least 1 to 2 hours before serving. This allows the pudding mix to be fully set and the flavors to blend together. However, some recipes may suggest longer chilling times, such as 4 hours or overnight, for a firmer consistency and enhanced taste.
Pistachio Pudding Salad Recipe
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
- 1/2 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.
Omg…what a beautiful color. Love this salad…this has got all of my fav ingredients…will try this…
Made this for a cook out and everybody loved it,kids really did.
I’m so happy to hear this Sharon! This is one of our family favorites and I love it when kids enjoy the recipes too.