Watergate Salad, or Pistachio Fluff, is a delicious and easy-to-make recipe that is perfect for potlucks, picnics, and other gatherings. This cool and creamy dish, with its pastel green color and delicious taste, is ideal for the hot summer months when you want something light and refreshing to enjoy.
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Favorite Since the 1970’s
Is it a salad or a dessert?
Actually, the name “salad” is a bit of a misnomer. The reason is that Watergate salad doesn’t contain any vegetables. The closest things to salad ingredients are pineapple and nuts.
Ultimately, whether or not Watergate salad is a salad or a dessert is a matter of personal opinion. However, it is probably closer to a dessert than to a salad.
I’ve been making this recipe since the 1970’s. At that time, I called it “Green Stuff”! I don’t remember the source of the recipe, but it was consistently a favorite at family gatherings.
The origin of the name “Watergate salad” is a bit of a mystery. There are several different theories, but none of them have been definitively confirmed.
One theory is that the salad was invented by a sous chef at the Watergate Hotel in Washington, D.C., and that it took off in popularity during the Watergate scandal in the early 1970’s.
Another theory is that the name of the salad is simply a coincidence. The salad was first called “Pistachio Pineapple Delight” when it was published by General Foods in the 1970s. However, the name “Watergate salad” started to appear in recipes and newspaper articles around the same time as the scandal.
Whatever the origin, Watergate salad is a delicious and popular salad/dessert that has been enjoyed by people for decades.
Ingredients: What You’ll Need
Through the years, the base ingredients for Watergate salad have remained pretty much the same. What has changed are the quantities and variations on a theme.
- The Base: The base of the dish is Cool Whip, or non-dairy whipped topping.
- The Green/Primary Flavor: Jello Instant Pistachio pudding mix provides the green color of the dish and also its primary flavor.
- Other Flavors: The other flavors include canned crushed pineapple, mini marshmallows, and toasted pecans.
- The Garnish: I like to garnish the Watergate salad with a dollop of Cool Whip and a maraschino cherry with a stem for individual servings. However, this is optional.
Steps: Here’s How to Make Watergate Salad
Watergate salad is one of the easiest dishes you can make.
- First, I combined thawed Cool Whip and Pistachio pudding mix in a medium bowl.
- Then, I added undrained crushed pineapple, mini marshmallows, and toasted pecans to the bowl. I stirred all of the ingredients together until they were well combined.
- When all of the ingredients had been thoroughly combined, I covered the bowl and refrigerate the dish for at least an hour.
I like serving Watergate salad in individual dishes with some additional Cool Whip piped on top and finished with a maraschino cherry. Yum!
Frequently Asked Questions
Watergate salad does not freeze well. The reason is that the ingredients tend to separate when frozen and thawed.
Watergate Salad can be made up to 24 hours in advance. Just keep it covered in the refrigerator until you’re ready to serve.
Other ingredients can be substituted in Watergate salad, depending on your taste. For example, you could use a different fruit like oranges or strawberries. You could also use different types of nuts, such as pistachios, walnuts, or almonds. If you’re not a fan of Cool Whip, you can use whipped cream.
Some recipes vary the amount of Cool Whip from a low of four ounces to a high of 12 ounces. The recipe here uses 8 ounces of Cool Whip. Some recipes use a 20-ounce can of crushed pineapple as opposed to an 8-ounce can as used here. Some recipes drain the crushed pineapple, whereas other recipes add undrained crushed pineapple. Some recipes use a lesser amount of pecans. The bottom line is that a number of variations in the recipe have evolved through the years. The recipe here is my tried and true recipe.
Both Watergate salad and Ambrosia salad are American dessert salads that are made with canned fruit, marshmallows, and whipped topping. However, Ambrosia salad does not include pudding mix and tends to be lighter and fluffier.
Recipe Tips and Tricks
- If you want to make a healthier version of Watergate Salad, you can use light or fat-free pudding mix and whipped topping. You could also use fresh fruit instead of canned pineapple.
- I like to toast the pecans before adding them to the other ingredients. The reason is that toasting significantly brings out the flavor of pecans.
- An 8-ounce container of Cool Whip contains three cups.
- Watergate salad is a great make-ahead dessert. In addition, it is a favorite for potlucks and family gatherings.
Other Desserts For Hot Summer Months
If you’re in the market for other make-ahead, fruity desserts that add a refreshing cool to the hot summer months, you’ve come to the right place. Check out these delicious recipes:
If you tried this recipe, I’d love to hear how the Watergate Salad turned out. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.
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Recipe
Watergate Salad, a.k.a. Piscachio Fluff
Ingredients
- 8 ounce Cool Whip, thawed (See Tips 1 and 2)
- 3.4 ounce package Pistachio Instant Pudding (See Tip 3)
- 8 ounce can crushed pineapple, undrained
- 1 cup (2 ounces) mini marshmallows
- 1 cup (4 ounces) chopped pecans, toasted (See Tips 4 and 5)
- Additional Cool Whip and maraschino cherries with stems for garnish (optional)
Instructions
- Combine Cool Whip and Pistachio pudding mix in a medium bowl. Add crushed pineapple, mini marshmallows, and toasted pecans. Stir to combine all ingredients.
- Cover and refrigerate for at least an hour, and up to 24 hours.
- If desired serve in individual dishes with additional Cool Whip piped on top with a maraschino cherry.
- Yield: 8 servings.
Notes
- May substitute 3 cups of whipped cream for the Cool Whip.
- For a lighter dessert, substitute lite Cool Whip.
- For a lighter dessert, substitute sugar-free Pistachio pudding mix.
- To toast pecans, spread in a single layer on a baking sheet. Bake at 350°F for 8 to 9 minutes. Watch carefully to ensure that the pecans do not burn.
- May substitute chopped pistachios, almonds, or walnuts. Alternatively, may omit the nuts and substitute mini chocolate chips.
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