Vintage Watergate Salad Pistachio Pineapple (Printable)
Creamy pistachio-pineapple fluff with marshmallows and whipped topping—a beloved vintage American dessert for potlucks and holidays.
# What You'll Need:
→ Base
01 - 1 package (3.4 oz) instant pistachio pudding mix
02 - 1 can (20 oz) crushed pineapple, undrained
→ Creamy Mix
03 - 1 cup mini marshmallows
04 - 1/2 cup chopped walnuts or pecans (optional)
→ Finish
05 - 1 container (8 oz) frozen whipped topping, thawed
→ Garnish
06 - Extra whipped topping
07 - Maraschino cherries
08 - Additional chopped nuts (optional)
# How to Make It:
01 - In a large mixing bowl, combine the instant pistachio pudding mix and undrained crushed pineapple. Stir well until the pudding mix is completely dissolved.
02 - Fold in the mini marshmallows and chopped nuts if using.
03 - Gently fold in the thawed whipped topping until fully combined and the mixture is light and fluffy.
04 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld and marshmallows to soften.
05 - Just before serving, garnish with extra whipped topping, maraschino cherries, and additional chopped nuts as desired.
# Expert Advice:
01 -
- It comes together in literally ten minutes but tastes like you fussed over it for hours
- The combination of sweet pineapple and nutty pistachio is somehow exactly what your summer cravings need
02 -
- Fresh pineapple contains enzymes that prevent the pudding from setting properly—canned is absolutely required here
- This salad actually tastes better the next day, so feel free to make it the night before your event
03 -
- Let the frozen whipped topping thaw in the refrigerator instead of on the counter for better texture
- Chop your nuts just before adding them so they stay fresh and don't make everything taste stale