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Easy Pistachio Fluff Watergate Salad

A quick and easy no-bake salad featuring pistachio pudding, crushed pineapple, mini marshmallows, and whipped topping, perfect for family dinners and potlucks.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 ounces crushed pineapple in juice, do not drain Reserve 1/2 cup for later use.
  • 3.4 ounces pistachio flavor instant pudding mix
  • 1 cup mini marshmallows
  • 1/2 cup chopped pecans Can be substituted with walnuts.
  • 8 ounces Cool Whip whipped topping, thawed Can substitute with whipped cream, but may be less stable.
  • Optional green food coloring Add if a richer green color is desired.

Method
 

Preparation
  1. Reserve 1/2 cup of pineapple juice from the crushed pineapple can.
  2. In a large bowl, combine the pineapple with the pudding mix and mix until well combined.
  3. Stir in the mini marshmallows and chopped pecans.
  4. Fold in the thawed Cool Whip until the mixture is fluffy.
  5. If needed, add reserved pineapple juice a tablespoon at a time until desired consistency is achieved.
  6. Add green food coloring if desired for a darker green color.
  7. Refrigerate for at least 1 hour; however, for best results, chill overnight (6-8 hours).
Serving
  1. Serve cold in a bowl or individual cups.
  2. Top each serving with a dollop of Cool Whip and a maraschino cherry.
  3. Sprinkle with chopped pecans for added color and crunch.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Do not freeze; the texture will change.