Watergate salad is one of those dishes that seems to have a million different names. The original recipe was called Pistachio Pineapple Delight, but it also goes by Pistachio Delight, Green Fluff, or my personal favorite, Pistachio Fluff. Whatever you call it, this salad is so delicious and super simple to make. I used just 5 pantry staple ingredients to put it together, and it took just 15 minutes.
What’s in This Watergate Salad Recipe?
Walnuts: Add a delightful crunch and nutty flavor to the salad. Pecans would also work well. Pistachio Instant Pudding Mix: Adds classic pistachio flavor and a lovely green color. Make sure to use instant pudding mix, not the cook-and-serve kind! Crushed Pineapple: Adds a pop of freshness and tanginess to the salad. The juices help to dissolve the pudding mix, so make sure not to drain them off! Miniature Marshmallows: Add sweetness and texture to the salad. They also help to absorb excess moisture, so I don’t recommend leaving them out. If you can’t find miniature, you can quarter regular-sized marshmallows with sharp kitchen shears. Whipped Topping: Makes the salad light and fluffy.
How to Store
Store leftover Watergate salad tightly covered with plastic wrap in the refrigerator for up to 3 days. I do not recommend freezing this salad, as the texture turns unpleasant once thawed.
Serving Suggestions
I think a salad this beautiful deserves a place on my Easter table; it goes so well with pineapple ham! But this Watergate salad is delish any time of year. It’s a great BBQ side dish, too, especially alongside some Huli Huli chicken.
How to Make Watergate Salad Step by Step
Toast the Nuts: Preheat the oven to 350°F. Arrange ¾ cup of walnut halves and pieces on a baking sheet and toast for 7-10 minutes or until the walnuts are fragrant and toasted. Once cool, coarsely chop. Mix the Salad: To a large bowl, add 3.4 ounces (1 box) of pistachio instant pudding mix, 20 ounces (1 can) of crushed pineapple with its juice, 1 cup of miniature marshmallows, 8 ounces (1 tub) of whipped topping, and 1⁄2 cup of the toasted walnuts. Refrigerate until ready to use. Serve the Salad: Top portions of the salad with dollops of whipped topping (if desired), the remaining ¼ cup of chopped walnuts, and maraschino cherries.
