Watergate Salad

3 steps

Updated at: Thu, 18 Jun 2026 23:30:55 GMT

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Ingredients

0 servings

1 x 20 ouncecan crushed pineapple

1 x 3.4 ouncepistachio instant pudding and pie filling

package, such as

1 x 8 ouncefrozen whipped topping

package, thawed and divided

1 ¼ cupsminiature marshmallows

⅓ cuppecans

chopped toasted, plus more for garnish

Whole maraschino cherries

for garnish, optional

Instructions

Step 1

Mix the pineapple and pudding mix: Set a fine-mesh strainer over a liquid measuring cup. Drain the pineapple in the strainer. Add the drained pineapple and 1/4 cup of the strained juice to a large bowl; discard or reserve any remaining juice for another use. Whisk the pudding mix into the pineapple mixture until the pudding mix is dissolved.

Step 2

Finish and chill: Reserve 1/2 cup of the whipped topping and cover and refrigerate it for garnish. Fold the remaining 2 1/2 cups whipped topping into pineapple mixture just until combined. Fold in the marshmallows and pecans. Cover and chill in the refrigerator until slightly firm and set, at least 1 hour or up to 2 days.

Step 3

When ready to serve, divide the salad between 6 bowls. Top each serving with a dollop of the reserved whipped topping. Garnish with cherries, if using, and more pecans, and serve.