Watergate “Salad”
Ingredients
Instructions
- In a large mixing bowl, combine 2 (3.4 oz) boxes pistachio Jell-O instant pudding mix with the juice from the 2 (20 oz) cans crushed pineapple in juice (set the crushed pineapple aside for later). Whisk it until fully incorporated and there is no more powder.
- Fold in the 8 ounces Cool Whip l just combined. Do not overmix.
- Add the 2 (20 oz) cans crushed pineapple in juice, 10 ounces mini marshmallows, and ¾ cup chopped pistachios. Fold it in gently with a rubber spatula until evenly distributed.
- Cover and chill in the refrigerator for 4 hours. This will allow the marshmallows to soften and expand and really soak in all of the flavors. Garnish with Maraschino cherries before serving.
Notes
Storage Instructions: Transfer this salad to an airtight container and store it in the refrigerator. Enjoy it for 2 to 3 days; any longer than that, and the marshmallows become soggy and mushy from sitting in the fruit juices and cream.
Can I Use A Different Flavored Pudding Mix To Make This Recipe? The traditional Watergate Pistachio Fluff Salad is made with pistachio Jell-O instant pudding mix. However, you can certainly try this recipe with other flavors of pudding. For a pina colada variation, try making this recipe with coconut cream instant pudding mix!
Does Canned Pineapple In Syrup Work In This Dessert Salad? No, canned pineapple in juice must be used in this recipe. The thick consistency of the syrup won’t combine thoroughly with the pudding powder mix.
How Many Servings Does This Pistachio Fluff Salad Yield? This recipe serves up 14 half-cup servings.
Can I Make This Using A Homemade Whipped Cream Recipe? Yes, this recipe can be made with homemade whipped cream!