Description
This Traditional Watergate Fruit Salad with Pistachios is a creamy, sweet, and fruity dessert salad made with instant pistachio pudding, crushed pineapple, mini marshmallows, and whipped topping. Enhanced with crunchy pistachios and optional nuts, it’s a nostalgic classic perfect for potlucks, holidays, or any gathering where you want a refreshing, easy-to-make treat.
Ingredients
Scale
Main Ingredients
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 can (20 oz) crushed pineapple with juice
- 1 cup mini marshmallows
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1/2 cup chopped pistachios
- 1/4 cup chopped pecans or walnuts (optional)
Garnish
- 6 to 8 maraschino cherries (optional)
Instructions
- Mix pudding and pineapple: In a large bowl, combine the instant pistachio pudding mix with the crushed pineapple and its juice. Stir until well mixed and the mixture thickens.
- Fold in whipped topping: Gently fold the thawed whipped topping into the pudding mixture, taking care not to deflate the creamy texture.
- Add marshmallows and nuts: Stir in the mini marshmallows and chopped nuts (pecans or walnuts, if using) until evenly distributed throughout the salad.
- Refrigerate: Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld and the texture to set; for best results refrigerate for 4 hours or overnight.
- Garnish and serve: Just before serving, sprinkle the chopped pistachios over the salad and top with maraschino cherries for a colorful, festive presentation.
Notes
- You can substitute the instant pistachio pudding with sugar-free or low-sugar versions for a lighter dessert.
- For extra texture, try adding shredded coconut if desired.
- Make sure to use fully thawed whipped topping to make folding easier and maintain the fluffy texture.
- This salad is best served chilled and can be stored covered in the refrigerator for up to 2 days.
- For a nut-free version, omit the chopped pecans or walnuts and pistachios.
