My nostalgic Watergate salad recipe is a classic dessert salad that was passed down to my by my grandma. It’s a sweet, fluffy treat that uses instant pistachio pudding to give it delicious flavor and festive holiday color. This is a simple no-bake dessert that is sure to bring back memories.

Watergate salad is a holiday tradition in our house. My kids love to help me mix it up, especially when it comes to mixing in the mini marshmallows.

I started making this years ago when my mom gave me our grandmother’s recipe that she used. I love how simple it is to make and one of those dishes that everyone enjoys.

What is Watergate salad?

Watergate salad, pistachio salad, or pistachio fluff, this recipe has been around since the 1970’s. Similar ingredients to ambrosia salad, its made with whipped topping and pineapple.

The origin of the name comes from the belief that this recipe was invented by a sous chef at the Watergate hotel however the true origin still remains a mystery.

If you want more dessert salads be sure to try this cherry fluff, Cool Whip ambrosia salad, and 5 cup salad.

Why you should make this recipe

• Easy – This sweet salad is such an easy dessert recipe. Just 4 ingredients are needed.
• Colorful – Pistachio pudding salad is a classic dish that adds delicious flavor and green color to any holiday meal. We love serving this green fluff for St. Patrick’s day, Easter, Christmas, and more.

Ingredients needed for pistachio salad

• Pistachio Instant Pudding Mix – You can usually find this pudding mix in the baking aisle.
• Cool Whip – Choose your favorite frozen whipped topping like Cool Whip. Make sure to thaw in the refrigerator before mixing.
• Crushed Pineapple – One can of crushed pineapple is used. Be sure to drain the excess pineapple juice from the can.
• Mini Marshmallows – Mini marshmallows are used for this recipe.
• Optional – Crushed pecans, walnuts, or pistachios can also be mixed in. Use 1/2 cup of nuts. You can also top with a maraschino cherries for added color.

How to make Watergate salad

Step one: Place the pineapple tidbits in a large bowl. Stir in the dry pudding mix.

Step two: Stir in Cool Whip and mini marshmallows.

Step three: Cover the bowl with plastic wrap and place in the refrigerator for at least 2 hours.

Heather’s recipe tips

• Instant pudding mix. Make sure to use instant pudding mix, not the cook and serve.
• Gently fold in ingredients. Fold in the Cool Whip to help keep the salad fluffy. If you mix it too much, it will fall flat.
• Drain the juice. Don’t forget to drain the excess pineapple juice form the tidbits.
• Try adding nuts. If you want a crunchier texture, add in 1/2 cup of chopped nuts.
• Add color. To give the salad a greener color, add 1-2 drops of green food coloring.
• Garnish. When serving, try topping with a cherry or whipped cream and crushed nuts.

Variations

• Pudding – If you don’t like pistachio pudding you can substitute with vanilla or cheesecake flavored pudding.
• Nuts – You can try adding crunchy nuts like pecans, walnuts, or even slivered almonds.
• Cherries – Add in chopped maraschino cherries for extra color and sweetness.
• Coconut – Try adding in flaked, sweetened coconut for extra texture and flavor.

How to store pistachio fluff salad

Store: Place any leftover salad in an airtight container. Keep in the refrigerator for up to a week.

Freeze: You can freeze this in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

Watergate salad recipe FAQ’s

More delicious dessert recipes

• Pumpkin Fluff
• Banana Pudding
• OREO Milkshake
• Brownie Mix Cookies