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+ servings
Three glasses with watergate salad topped with cherries.
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5 from 2 votes

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.
Prep Time10 mins
Cook Time5 mins
Chill Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Servings: 16 Servings
Calories: 116kcal
Author: Aimee Mars


  • Large Mixing Bowl
  • Measuring Cups
  • Rubber Spatula


  • 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
  • cups Mini Marshmallows
  • 8 ounces Cool Whip
  • Cherries for topping


  • 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).


  • 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.
Store any leftovers in an air-tight container in the fridge for up to 4 days.


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