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small dish with watergate salad recipe with nuts and a cherry on top.
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Watergate Salad Recipe

This Watergate salad blends pistachio pudding, walnuts, Cool Whip, and crushed pineapple for a simple, delicious treat!
Prep Time10 minutes
Cook Time5 minutes
Chilling Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Diet: Low Salt
Servings: 4
Author: Melissa Griffiths

Ingredients

  • 1 pistachio pudding mix 3.4 ounce packet
  • 1 cup crushed pineapple
  • 1 frozen whipped topping 8 ounce container, thawed
  • ¾ cup chopped walnuts
  • 2 cups mini marshmallows

Instructions

  • In a large mixing bowl, using a silicone whisk or spatula to combine the pistachio pudding mix and crushed pineapples. Stir until the pudding mix is completely dissolved.
  • Add the mini marshmallows, chopped walnuts, and cool whip. Fold to combine, ensuring the ingredients are evenly distributed.
  • Cover the salad with plastic wrap and allow it to chill for an hour in the fridge.
  • Serve and enjoy!

Notes

  • We like to top our salad with some chopped pecans, walnuts, or pistachios along with a maraschino cherry.
  • You can store your watergate salad in the fridge for up to a week when covered with plastic wrap or transferred to an airtight container. We like to give the salad a quick stir before serving to make sure the ingredients are evenly distributed.
  • Thawed cool whip is much easier to work with, but it is not completely necessary.
  • You can mix in a frozen cool whip but it will take a little bit longer.
  • There is no need to drain your crushed pineapple.

Nutrition

Calories: 260kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Cholesterol: 0.04mg | Sodium: 25mg | Potassium: 172mg | Fiber: 2g | Sugar: 24g | Vitamin A: 34IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg

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