Description
This Watergate Salad is a nostalgic, creamy dessert salad that combines pistachio pudding, crushed pineapple, marshmallows, and toasted walnuts, topped with whipped topping and optional maraschino cherries. It’s perfect for potlucks, picnics, or a simple sweet 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 the oven to 350°F. Arrange the walnut halves and pieces on a baking sheet. Toast them in the oven for 7-10 minutes or until fragrant and lightly browned. Once toasted, allow them to cool, then coarsely chop half of the walnuts for the salad.
- Mix Salad Ingredients: In a large bowl, combine the pistachio pudding mix, crushed pineapple with its juice, miniature marshmallows, 8 ounces of whipped topping, and ½ cup of the chopped toasted walnuts. Mix gently until all ingredients are combined evenly.
- Chill and Serve: Refrigerate the salad until ready to serve, allowing flavors to meld and pudding to set. When ready to serve, top individual portions with additional whipped topping, the remaining toasted walnuts, and maraschino cherries if desired.
Notes
- For best texture, toast the walnuts until they are fragrant but not burnt.
- Use thawed whipped topping to ensure smooth mixing.
- Chilling the salad for at least one hour improves the flavor and consistency.
- Optional garnishes like maraschino cherries add a pop of color and sweetness.
- This salad can be made a day in advance and refrigerated.
