Who doesn’t love Watergate Fluff Salad? It’s creamy, chunky, crunchy, and delish! Loaded with flavors that everyone will love, this easy no-bake dessert recipe is always a hit at family dinners, potlucks, or whenever you need a classic dessert that’ll always turn out great!

This is the perfect recipe for potlucks, because it’s part dessert and part salad. It’s sweet, tasty, and has plenty of crunch from the almonds. Whether it’s a holiday spread or a backyard barbecue, this dish fits right in and disappears fast!
My kids love this recipe – it’s full of sweet, crunchy, and tangy ingredients that come together in a tasty recipe. I save a few maraschino cherries for the top – they look so pretty as a garnish!

Ingredients
- Instant pistachio pudding mix – Any brand is fine, but be sure it is instant pudding mix (the no-cook kind).
- Canned crushed pineapple in juice – You’ll need the juice and all.
- Cool Whip – Or any other non-dairy whipped topping; thawed.
- Mini marshmallows
- Pecans or walnuts – Toasted and chopped.
- Maraschino cherries with stems – For garnish.

How to Make Watergate Salad
- Combine the instant pistachio pudding mix in a large bowl with the undrained crushed pineapple. Stir until the pudding mix is fully dissolved and the mixture thickens slightly.
- Add the Cool Whip to the bowl. Gently fold it into the pudding mixture until everything is smooth and well combined.
- Stir in the mini marshmallows and half of the chopped pecans or walnuts. Mix gently to ensure all the ingredients are evenly distributed.
- Transfer the mixture to a serving bowl, cover it tightly with plastic wrap, and refrigerate for at least 1 hour. This helps the flavors blend and gives the salad its signature fluffiness.
- Sprinkle the top with the reserved toasted pecans and place a maraschino cherry in the center for decoration. Serve chilled and enjoy!
Step-By-Step Process







Chef Jenn’s Tips
- Use instant pistachio pudding mix—no substitutions! Cook-and-serve pudding won’t work in this recipe.
- Toast the nuts for an extra boost of flavor. Simply place them in a dry skillet over medium heat and stir until fragrant.
- Don’t skip chilling the salad. This step is key for the perfect texture and flavor.
- For a fun twist, add a handful of shredded coconut or diced maraschino cherries to the mix.
Recommended
Make It A Meal
Watergate Fluff Salad is the perfect end to a tasty meal. I love serving it after hearty family-friendly meals of Ricotta Meatballs, Oven-Baked Ribs, or Chicken Cacciatore. It’ll pair with anything! Just make sure you have enough for seconds!

Storage
Store leftover Watergate Salad in an airtight container in the refrigerator for up to 3 days. If freezing, transfer it to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the fridge and stir before serving. Keep in mind that freezing may slightly change the texture, so it’s best to enjoy fresh if possible.

Watergate Fluff Salad
Ingredients
- 3.4 ounces instant pistachio pudding mix
- 20 ounces canned crushed pineapple in juice undrained
- 8 ounces Cool Whip thawed
- 2 cups mini marshmallows
- 1/2 cups pecans or walnut divided
- 1 maraschino cherry with stem for garnish
Instructions
- Combine the instant pistachio pudding mix in a large bowl with the undrained crushed pineapple. Stir until the pudding mix is fully dissolved, and the mixture thickens slightly.
- Add the Cool Whip to the bowl. Gently fold it into the pudding mixture until everything is smooth and well combined.
- Stir in the mini marshmallows and half of the chopped pecans or walnuts. Mix gently to ensure all the ingredients are evenly distributed.
- Transfer the mixture to a serving bowl, cover it tightly with plastic wrap, and refrigerate for at least 1 hour. This helps the flavors blend and gives the salad its signature fluffiness.
- Sprinkle the top with the reserved toasted pecans and place a maraschino cherry in the center for decoration. Serve chilled and enjoy!
Notes
Chef Jenn’s Tips
- Use instant pistachio pudding mix—no substitutions! Cook-and-serve pudding won’t work in this recipe.
- Toast the nuts for an extra boost of flavor. Simply place them in a dry skillet over medium heat and stir until fragrant.
- Don’t skip chilling the salad. This step is key for the perfect texture and flavor.
- For a fun twist, add a handful of shredded coconut or diced maraschino cherries to the mix.