Watergate Salad Pistachio Pineapple (Printer-Friendly Version)
Fluffy pistachio, pineapple, and marshmallow blend offers creamy, sweet, and nutty goodness—a true retro classic.
# Required Ingredients:
→ Main Components
01 -
1 package (approx. 100 g) instant pistachio pudding mix
02 -
1 can (approx. 430 g) crushed pineapple in juice, undrained
03 -
240 g whipped topping
04 -
120 g mini marshmallows
05 -
75 g chopped pecans or walnuts
→ Garnish (optional)
06 -
Maraschino cherries
# Step-by-Step Instructions:
01 -
In a large mixing bowl, blend the instant pistachio pudding mix with undrained crushed pineapple until the pudding powder fully dissolves and a smooth mixture forms.
02 -
Gently fold in the whipped topping with a spatula, ensuring the mixture is light and airy with no visible streaks.
03 -
Stir mini marshmallows and chopped pecans or walnuts into the bowl, mixing carefully to distribute evenly while preserving the creamy texture.
04 -
Cover the bowl and refrigerate for at least 60 minutes to allow flavors to meld and achieve the desired firmness.
05 -
Just before serving, garnish with maraschino cherries if desired. Present chilled.
# Handy Cooking Tips:
01 -
For the best consistency, use undrained pineapple to provide enough moisture for the pudding mix.
02 -
Fold ingredients lightly to retain an airy, mousse-like structure.