Watergate Fluff Salad aka Watergate Salad
Add Preferred SourceWho 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 – A 20-ounce can is just perfect. Don’t drain it.
- Cool Whip – Thaw it overnight in the fridge first. I haven’t tested this recipe with anything other than name brand Cool Whip.
- Mini marshmallows – Use the plain marshmallows, not the multicolored fruit flavored kind. You also don’t want to use the itsy bitsy dehydrated marshmallows. Just regular mini marshmallows.
- Pecans or walnuts – I like to toast them lightly for extra flavor.
- Maraschino cherries with stems – Optional garnish; add for presentation.
How to Make Watergate Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
In a large mixing bowl, combine the instant pistachio pudding mix with the undrained crushed pineapple. Stir well until the pudding dissolves completely and the mixture thickens slightly.
Gently fold in the Cool Whip until the mixture is smooth and creamy. Then add the mini marshmallows and half of the chopped pecans or walnuts, stirring carefully so everything is evenly distributed without crushing the marshmallows.
Transfer the salad to a serving bowl and cover tightly with plastic wrap. Refrigerate for at least 1 hour to allow the flavors to meld and the salad to set properly.
Before serving, sprinkle the remaining toasted nuts on top and place a maraschino cherry in the center for a festive presentation. 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.
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
