What You’ll Need
- Instant pistachio pudding mix. Use a 3.4-ounce box and stir the dry mix directly into the pineapple.
- Crushed pineapple. Add the entire 20-ounce can, including the juice. The juice provides the liquid for the pudding mix.
- Whipped topping. Thaw one 8-ounce tub so it folds easily into the pineapple mixture.
- Mini marshmallows. Fold in 2 cups for soft, chewy bites throughout the salad.
How to Make Watergate Salad
Stir the pudding mix and undrained pineapple together in a large bowl until no dry pockets remain. Use a spatula to gently fold in the whipped topping until the mixture is evenly pale green, then fold in the mini marshmallows.
How Long to Chill Watergate Salad
Transfer the salad to a serving bowl or shallow dish, cover, and refrigerate for at least 1 hour. The mixture thickens as it chills, giving it a soft texture that holds up on a serving spoon.
4-Ingredient Watergate Salad Recipe Card
A no-bake pistachio fluff with crushed pineapple, whipped topping, and mini marshmallows.
- Prep time — About 10 minutes, plus time to thaw the whipped topping
- Chill time — At least 1 hour
- Servings — 8
Ingredients
- 1 box (3.4 ounces) instant pistachio pudding mix
- 1 can (20 ounces) crushed pineapple with juice, undrained
- 1 tub (8 ounces) whipped topping, thawed
- 2 cups mini marshmallows
Instructions
- In a large mixing bowl, stir the dry pistachio pudding mix into the crushed pineapple and its juice until evenly blended.
- Gently fold in the thawed whipped topping until no white streaks remain.
- Fold in the mini marshmallows until evenly distributed.
- Transfer to a serving dish, cover, and refrigerate for at least 1 hour before serving chilled.