Watergate Salad is a classic dessert salad consisting of pistachio pudding
and pie filling, crushed pineapple, marshmallow creme, cool whip, marshmallows and walnuts.
Watch the video for this recipe!
You all have to add this recipe to your summer list! It's so easy to make and requires minimal ingredients. Of course, I am not the originator of this recipe.
This recipe has been around for a while, but I loved it and had to share it on the blog. I did put a little of my own spin on the recipe and added marshmallow creme.
Marshmallow creme is a little thick so it added a little more texture and flavor to the recipe. You will also need pistachio pudding and pie filling, crushed pineapple, cool whip, mini marshmallows, and chopped walnuts.
It's hard to explain the flavor of the pistachio pudding, but I don't even like pistachios and still love it in this recipe! So let's get into it, so I can show you how its done!
More recipes ---> Red Velvet Cheesecake Brownies, Marshmallow Fruit Salad, Creamy Pineapple Parfaits, Vanilla Mason Jar Ice Cream, Deliciously Creamy Fruit Dip, Monkey Bread from Biscuits, Homemade Caramel Corn, Cherry Lemon Banana Cream Delight, Red Bell Pepper Chipotle Chicken Wrap.
Ingredients needed to make the Watergate Salad:
- Instant pistachio pudding and pie filling
- Crushed pineapple
- Cool Whip
- Marshmallow creme
- Chopped walnuts
Steps to make the salad:
In a large bowl, add instant pistachio, pudding, and pie filling. Add the pineapple and mix. Then, add the Cool whip and mix. Add the marshmallow creme and mix.
Fold the marshmallows and walnuts into the mixture. Refrigerate for at least three hours or overnight prior to serving.
Frequently Asked Questions:
Store the salad in an airtight container in the refrigerator.
The salad is good for three to four days?
The salad is best made three to four hours ahead of time so it has proper time to chill.
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- 3.4 oz of instant pistachio pudding and pie filling
- 20 oz cans of crushed pineapple
- 8 oz whipped topping
- 2 c
- 2 tablespoon marshmallow creme
- ½ c walnuts - chopped
- In a large bowl, add the instant pistachio pudding, and pie filling.
- Add the pineapple and mix.
- Add the whipped topping and mix.
- Add the marshmallow creme and mix.
- Fold the marshmallows and walnuts into the mixture.
- Refrigerate for at least three hours or overnight before serving.