Watergate Salad (Pistachio Delight)

by Sabrina Snyder

Published on Last updated

46 Comments

5 from 12 votes
8 servings
Prep Time 10 minutes
Cook Time 0 minutes
Refrigerate 1 hour
Total Time 10 minutes
Jump to FAQsJump to Recipe

This post may contain affiliate links. Read my disclosure policy.

Watergate Salad is a holiday retro dessert called pistachio fluff with pistachio pudding mix, cool whip, marshmallows, pineapple, and cherries!

Old-Fashioned Desserts like Ambrosia Salad or this fluffy Pistachio Delight are favorite holiday recipes that are a delicious bite of nostalgia.

bowl of prepared salad with cherries on top

Sabrina’s Watergate Salad Recipe

Watergate Salad, also known as Pistachio Delight, is a simple dessert salad made from pistachio pudding mixed with crushed pineapple, cool whip, mini marshmallows, and chopped pecans. Top this with Easy Whipped Cream and maraschino cherries with an extra handful of chopped nuts to make it a bit fancier when serving during the holidays.

Recipe Card

Pin this recipe now to remember it later

Pin Recipe
Dinner, then Dessert

Watergate Salad (Pistachio Delight)

Watergate Salad is a holiday retro dessert with pistachio pudding mix, cool whip, marshmallows, pineapple and maraschino cherries!
Yield 8 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
bowl of prepared salad with cherries on top
PrintRate

Ingredients
 

  • 3.4 ounces instant pistachio pudding mix
  • 20 ounces crushed pineapple , undrained
  • 1 cup mini marshmallows
  • 1/2 cup pistachios , chopped
  • 1 1/2 cups cool whip

Instructions

  • In a large bowl mix the pudding mix, pineapple, marshmallows and pistachios well then add in the cool whip gently.
  • Refrigerate for at least one hour and garnish with chopped nuts and maraschino cherry if desired.

Video

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 179kcal | Carbohydrates: 33g | Protein: 1g | Fat: 5g | Cholesterol: 2mg | Sodium: 220mg | Potassium: 128mg | Fiber: 1g | Sugar: 29g | Vitamin A: 60IU | Vitamin C: 6.7mg | Calcium: 33mg | Iron: 0.4mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Table of contents

Back to Table of Contents

About this Recipe

The real crux of the flavors you’re looking for here in this salad is the crushed pineapple with the pistachio pudding mix. It has a really nice light green color, which is why it’s also called the “green stuff” or “pistachio fluff”. The color, fluffy texture and delicious flavor make it perfect for Easter or St. Patrick’s day parties.

Chef’s Note: Whipped Cream or Cool Whip?

Both fresh whipped cream or cool whip can work with some careful planning, and there are pros and cons for each. Cool whip uses oils and/or corn syrup to stabilize it, whether you make it yourself or you use the pre-made variety. This keeps the mixture fluffy for longer at room temperature. And if you use homemade Cool Whip, it’s not going to have the additives as store-bought so it will melt faster. A fresh made whipped cream will taste delicious fresh from the fridge but will also fall and melt pretty quickly. If using either homemade whipped topping, I recommend refrigerating it until you make this salad. Then freeze the salad for 20 minutes before serving to keep it as cold as possible.

How to Store

  • Serve: Do not leave the finished salad out for more than 2 hours.
  • Store: The prepared dessert salad will last in the refrigerator for 1-2 days. Cover it tightly with plastic wrap to keep it from drying out.
  • Freeze: You can freeze this for up to 3 months. Freeze in molds to make fun popsicles, or spread in a loaf pan and scoop it like ice cream!

Frequently Asked Questions

Who created Watergate Salad?

It was initially made by Kraft in the 1975 as a promotional recipe for their new pudding called Pistachio Pineapple Delight, rewritten and renamed by the media over time.

Why is it called Watergate Salad?

The name Watergate Salad was originally coined by a columnist in Chicago, named for the presidential Watergate hotel scandal. The name just stuck, and now this is a popular salad for potlucks and parties across the country.

Why do I need to chill this salad?

You can eat this dessert right away if you can’t wait, but I recommend the chilling step because it helps the pudding fully set, and it just tastes better cold. Ideally, make this the night before and let it set in the refrigerator overnight.

Can I turn this recipe into a pie?

Spread the finished mixture in a graham cracker crust and chill for 3-4 hours to make a pistachio pudding pie.

Do I drain the pineapple to make this recipe?

Don’t drain the pineapple, it’s the juice from the can that turns the dry mix into pudding. If you’ve accidentally drained it, add some water (or pineapple juice if you have it), according to the pudding mix directions.

Can I used canned pineapple in syrup?

Use canned pineapple in water or juice, not syrup. The syrup will be too thick and won’t work with the pudding mix as well as the juice, and the salad will turn out too sweet.

Can I use different flavor puddings?

The original Pistachio Delight recipe calls for pistachio pudding mix, but you could technically make it with any flavor. Try chocolate for a chocolate-pineapple combo, or coconut for a piña colada version.

Variations

  • You can add other toppings to this salad like mini chocolate chips, walnuts, shredded coconut, crushed pistachios, or sliced bananas. Add the toppings right before serving.
  • Use rainbow marshmallows in place of regular mini marshmallows for a more festive presentation. Or choose just the red and green ones if making for Christmas Day.
  • Add more maraschino cherries to the recipe just be sure to rinse them well then dry them well so the mixture doesn’t turn brown. Green + red = brown which won’t be as appetizing. But green + spots of red = cute Christmas tree dessert.

More Sweet Old Fashioned Dessert Salads

Collage of prepared dessert salad in bowls with cherries on top

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  3. Has anyone ever had this at the Watergate restaurant in the 60s?
    All before the present buildings, a charming little restaurant….I have had the pleasure.

    Reply

  4. Love this recipe! My Grandma and my mom both used to make this. I made it today for tomorrow, Easter, for the first time, it’s so good. Thanks for posting it!

    Reply

      1. I’ve been making this desert for years. Always at Easter and various other times. It’s the quickest and easiest desert I know!! It’s really not nessary to add nuts. Just a bowl, a can of undrained pineapple, a package of pistachio instant pudding, a tub of Cool whip, and some mini marshmallows. Everyone loves it!! I think I’ve been making it since 1980!!!!

        Reply

  5. MY mother would make this a lot. I would love to save the recipe . what is the coast of getting it ? I would rate “TOP’S ” in my book . Rose

    Reply

    1. I realize this comment is very old, so I am so sorry for the delay in replying.

      The recipes are free Rose!

      Reply

        1. I haven’t but it sounds rich and decadent! Let us know how much you decided to use and how it turned out!

          Reply

  7. Just made this and it is yummy even before you put it in the refrigerator. I always love this at picnics and other occasions so I thought I’m just going to make some. It’s wonderful!!! ?

    Reply

    2. When I make this for Christmas, I drain a small jar marachino cherries, halved and stir in. Great Christmas color!

      Reply

    1. I know your meal is long gone now. I don’t think you’d have to double it, it won’t be a heaping pie, but some whipped cream on top would be great. Be sure you refrigerate well before cutting it.

      Reply

  9. It’s been years since I had this recipe. My mom made this on all holidays very special occasions.
    I’m going to try and make at our Super Bowl game night.

    Reply

  10. I finished the salad and was wondering can I add another pistachio pudding mix to the completed salad. eg Cool whip has already been added.

    Reply

    1. pistachios. I tried it both ways, with the pistachio pudding this works best with chopped pistachios. Sorry for the confusion.

      Reply

  15. I’ve made this for years and now it’s always requested by my grown-up kids and grandkids for family and holiday gatherings. The only difference is my recipe adds a 24oz tub of cottage cheese and an extra box of pudding mix.

    Reply

    2. This has always been my number one go to salad. I call it a salad so I can have another dessert. I also put in a container of cottage cheese (justifies the “salad” labeling). To me, it’s one of life’s comfort foods. Also got your new book, Sabrina. Wonderful recipes and ideas. Thanks

      Reply

  20. My Mom use to make something super similar to this and it was one of my favorites – I need to make this for my kids!

    Reply

  21. We used to have this all the time as a kid…. and somehow noone had kept the recipe. Thanks for sharing it! The pineapple juiciness and the crunch of pistachios …. yep! Dreamy wonderful!

    Reply