Watergate Salad Vintage Dessert (Printable version)
Creamy pistachio pineapple delight with marshmallows and whipped topping
# 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 - ½ 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)
# Directions:
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 under ten minutes with zero cooking required
- The retro presentation makes it an instant conversation starter at gatherings
- It travels beautifully and actually tastes better after chilling overnight
02 -
- Fresh pineapple contains enzymes that prevent the pudding from setting properly, so always use canned
- The salad will continue to thicken as it chills, so don't panic if it seems a bit loose initially
03 -
- Toast the nuts in a dry pan for 3 to 4 minutes before adding them for a noticeably better flavor
- Let the pudding and pineapple mixture sit for about 5 minutes before folding in other ingredients so it thickens slightly