11/14/2005 Added 20 oz crushed pineapple and the whole 8 oz whipped topping container as many suggested. I took this to a baby shower and as soon as I put it on the table I saw someone else had brought one also.
I was a little disappointed about that BUT as I saw more and more people going to my bowl over and over and saying “whatever this is, it's good!” I knew the bowl was going to be empty soon.
11/26/2007 This is a good recipe that needs some modifications. To get the pineapple to pudding mix ration right, I make it with a 20 ounce can of fruit with two boxes of pudding, adding double the whipped cream.
The second time I made this, I wanted to make it less soupy (adding all the juice was just too much liquid), so I drained the entire 20-oz. Can of pineapple (chunks) into a measuring cup, then added 1/2 cup juice to the pudding.
Letting it sit overnight is key, as it will taste too much like unprepared pudding if you don't. I used pecans instead of walnuts, and cut down on the amount (used 1/4 cup instead of 1/2), and would do that again.
Tub of whipped topping. 11/02/2005 I changed it a bit, and it came out awesome I had tons of requests at a baby shower for this recipe.
Here it is.....2 (3.4 oz) packages of instant pistachio pudding 2 (20oz) cans of crushed pineapple drained (1/4 cup reserved juice) 1/2 cup chopped walnuts 1(16 oz) cool whip thawed. Fold all ingredients into the cool whip and chill for several hours.
Drained juice into large bowl, beat together with 4oz cream cheese and pudding mix. Folded in whole container of French Vanilla Coolie.
Added pineapple, strawberries, mandarin oranges, marshmallows and pecans instead of walnuts. 11/21/2008 This recipe calls for the juice, we hated this, and it looked sloppy.
It's a shame pistachio pudding isn't given as much publicity as other flavors because it makes for a wonderful dessert. I added some cottage cheese to mine for extra texture and calcium.
You really can't taste it, but it was a nice addition. I've made a recipe similar to this using peach gelatin in place of the pistachio and adding drained sliced peaches.
Watergate Salad Recipe: How to Make It | Taste of Home Skip to main content 1 package (3.4 ounces) JELL-O® Pistachio Flavor Instant Pudding 1 can (20 ounces) unsweetened crushed pineapple, untrained 1 cup miniature marshmallows 1/2 cup chopped pecans 1-3/4 cups thawed Cool Whip® Whipped Topping In a large bowl, combine pudding mix, pineapple, marshmallows and pecans until well blended.
Red, White and Blueberry Salad This salad is traditionally made with pistachio pudding, Cool Whip, pineapple, marshmallows, and nuts.
I didn’t realize until college that real homemade whipped cream actually existed. Once, I knew you could actually make whipped cream from scratch I never looked back.
This version of Watergate salad uses fresh whipped cream that has been stabilized, so you can make it a day or two ahead of time if needed. Kraft Kitchens originally called this Pistachio Pineapple Delight in 1975.
Apparently, when the food editor printed it in the newspaper column she renamed it WatergateSalad to stir more interest in the recipe. In a large bowl, whip the cream, powdered sugar, and vanilla with the whisk attachment (hand mixer works too) until soft peaks form.
Fold in the pistachio pudding mix, crushed pineapple, and mini marshmallows. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
Set aside 1/2 cup Cool Whip, refrigerating it until you're ready to serve the dish. Fold the rest of the Cool Whip into the pudding-marshmallow mixture until the whole thing is tinted pastel green.
Refrigerate at least 45 minutes, or cover the bowl with plastic wrap and leave in the fridge overnight. Place into individual serving cups and top with a spoonful of the remaining Cool Whip.
Candace Braun Davison Deputy Editor Candace Braun Davison writes, edits, and produces lifestyle content that ranges from celebrity features to roll-up-your-sleeves Days, all while relentlessly pursuing the noblest of causes: the quest for the world's best chocolate chip cookie. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.
WatergateSalad (Pistachio Delight) is a simple dessert salad made from pistachio pudding mixed with crushed pineapple, cool whip, mini marshmallows, and chopped pecans. I like to top this with my Easy Whipped Cream and maraschino cherries with an extra handful of chopped nuts.
The real crux of the favors you’re looking for here in this salad is the crushed pineapple with the pistachio pudding mix. If you prefer a more natural route you should be much more careful about how long you let this recipe sit out.
The name just stuck, and now this is a popular salad for potlucks and parties across the country. You can also make it more indulgent by mixing half cream cheese (or cottage cheese) with half whipped cream, then adding the pistachio pudding mix.
Serve Watergate salad in a graham cracker crust to make a pistachio pie. If you’ve accidentally drained it, add some water (or pineapple juice if you have it), according to the pudding mix directions.
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. Chocolate PuddingBread PuddingGooey Monkey Breadboard Winning Gingerbread Cookies Additional Mix-In Ideas: You can add other toppings to this salad like mini chocolate chips, walnuts, shredded coconut, crushed pistachios, or sliced bananas.
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. But green + spots of red = cute Christmas tree dessert.
WatergateSalad is a holiday retro dessert called pistachio fluff with pistachio pudding mix, cool whip, marshmallows, pineapple and maraschino cherries! Note: click on times in the instructions to start a kitchen timer while cooking.