This Watergate Salad is a classic old-school recipe that comes together in just 5 minutes by combining fruit, nuts, and whipped topping. It’s all folded together until light and fluffy, then served as a light dessert or side salad. Perfect for Saint Patrick’s Day, Christmas, Easter, luncheons, Sunday brunch, or any occasion!
We are crazy about old fashioned recipes like this Watergate Salad, popcorn balls, and rice pudding – they always make us feel so nostalgic about our childhood.
What is Watergate Salad?
Watergate Salad (also known as Pistachio Delight, Pistachio Fluff, Green Stuff, and Green Fluff) is a mixture of crushed pineapple, pistachio pudding, mini marshmallows, chopped nuts, Maraschino cherries, and whipped topping. Usually served as a light dessert or side salad at holiday time, it comes together in merely minutes, and everyone loves it!
Why is it called Watergate Salad?
This recipe dates back to the 1970’s when Kraft was promoting their new Jell-O brand pudding creation, originally called Pistachio Pineapple Delight. The media associated it with the presidential Watergate Hotel scandal and a new name was born. It stuck and has remained popular for decades with families nationwide.
Watergate Salad Ingredients
Naturally when recipes have been around as long as this one, there is bound to be many variations. This is my favorite way to make it! Here’s what you’ll need:
- Canned crushed pineapple – Choose pineapple that is canned in 100% juice and do not drain it. The juice gets mixed with the pudding powder.
- Pistachio instant pudding mix – Pudding powder is mixed with the pineapple juice and what gives the dessert that bright green color and delicious flavor. If you can’t find pistachio pudding, this does technically work with any flavor, although the end result won’t be as intended. I think chocolate, vanilla, or coconut pudding mix would all still be good.
- Mini marshmallows – White or pastel colored can be used.
- Chopped walnuts – I think the original recipe called for pecans, but we always use either walnuts or pistachios. Any of them are fine. Or you can simply omit the nuts entirely.
- Maraschino cherries – These were not part of the original recipe, but we just love the added color and sweetness they bring to the salad.
- Whipped Topping – We opt for Cool Whip over whipped cream for this recipe, since it’s a stabilized product and doesn’t fall flat, but you have options (see below.)
Whipped Topping vs. Homemade Whipped Cream
As much as we love homemade whipped cream, it’s not ideal for this recipe, since it melts pretty quickly after coming from the fridge. So we opt for Cool Whip, which is a stabilized product. However, you can definitely use real whipped cream, but you’ll need to serve it immediately and not let it sit out. If you do go that route, you’ll also want to pop this recipe in the freezer for about 25 minutes before serving to keep it as cold as possible.
Another option is to make cream cheese stabilized whipped cream like we did with our Cranberry Fluff, which helps the dessert hold its shape much longer. Plus, it’s delicious! In a large bowl, beat 8 ounces softened cream cheese until smooth. Add in 2 cups heavy whipping cream and 3/4 cup powdered sugar; whip until stiff peaks form. Use this mixture in place of the Cool Whip for this recipe.
How to Make Watergate salad
You can whip this up in 5 minutes with pantry staples, making it a great last-minute dish!
*Scroll below for the complete printable recipe card.
- In a large bowl, add the crushed pineapple (with its juice) and pudding powder; mix until combined and smooth.
- Stir in the marshmallows, walnuts, and maraschino cherries.
- Fold in the Cool Whip until incorporated.
- Cover bowl with plastic wrap, and refrigerate for at least 1 hour (or overnight.)
- Serve in dessert cups with a dollop of whipped topping, chopped nuts, and 1 whole Maraschino cherry.
Pistachio Fluff Recipe Tips
- Don’t drain the pineapple juice: Mixing the juice from the can of crushed pineapple with the pistachio powder is what turns it into pudding.
- Use canned crushed pineapple in 100% juice, not syrup: The syrup is too thick and won’t work with the pudding mix, plus the salad could end up too sweet.
- Drain the Maraschino cherries well: Place the cherries on a paper towel and blot any excess juice, otherwise they’ll bleed and discolor the salad.
- Let it chill for a bit: For optimal flavor and texture, allow the mixture to chill for at least an hour. It tastes better cold and letting it rest allows the marshmallows to soften.
- Mix-ins: You can add in other toppings, if you prefer. Mini chocolate chips, sweetened coconut flakes, banana slices, or mandarin oranges are delish! Add the toppings right before serving.
How to Store Watergate Salad
For optimal flavor and texture, allow the mixture to chill for at least an hour, which allows the marshmallows to soften a bit and it tastes better cold. You can even make it the night before. Once served, don’t let it sit out at room temperature for more than 2 hours. Leftovers should be covered tightly and stored in the fridge for 1-2 days, although the texture will loosen over time.
You can even pour the filling into a graham cracker crust, freeze, and serve as a frozen pie. You could also pour the mixture into a baking dish, freeze, and scoop it like ice cream. I do not recommend freezing the mixture and then thawing it – the texture of the marshmallows are unappetizing.
How to Make Watergate Salad Video
Other Pudding Recipes We Love
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Watergate Salad
Ingredients
- 20 ounce can crushed pineapple in 100% juice (do not drain)
- 3.4 ounce packet pistachio instant pudding mix
- 1 cup mini marshmallows
- 1/2 cup chopped walnuts
- 1/2 cup Maraschino cherries , blotted dry, stem removed, sliced in half
- 8 ounces Cool Whip , thawed
- Maraschino cherries , for garnish
Instructions
- In a large bowl, add the crushed pineapple (with its juice) and pudding powder; mix until combined and smooth.
- Stir in the marshmallows, walnuts, and maraschino cherries.
- Fold in the Cool Whip until incorporated.
- Cover bowl with plastic wrap, and refrigerate for at least 1 hour (or overnight.)
- Serve in dessert cups with a dollop of whipped topping, chopped nuts, and 1 whole Maraschino cherry.
Video
Nutrition
Other Notes
This sure brings back delicious memories. I always called it by he original, pre-Watergate name. Was wondering if you have ever had or heard of a dish called “The Watergate chicken”. I remember having it at a potluck way back in the late ‘70’s early ‘80’s. It was delicious and creamy but that’s all I remember. Would love to make it.
I too have fond memories of this salad served up at family functions. I was lacking formal ingredients today, so substitutions were utilized. At almost 60 I am recognizing this as a strength and ability. Anyway, today’s version consisted of 8oz can crushed pineapple, 15oz can mandarin oranges, pudding mix, slivered almonds, cherries yum, marshmallows. Things got a bit tricky with the whipped cream – don’t do cool whip here, heavy whipping cream was almost empty. Whipped the 1/2 c of heavy cream, added 4oz cream cheese, and 3/4 c honey vanilla yogurt. Looked good so far. I added a splash of vanilla, because vanilla doesn’t hurt anything. Got it all mixed up, and SHAZAM ! Just what the doctor ordered!
This is a recipe I loved when my Aunts made it. I am glad to find it. I will make it tonight!
Love it! The cake is delicious, too!