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Let me share one of my all time favorite desserts that takes me right back to my grandma's kitchen. This fluffy green delight might be officially called Pistachio Fruit Salad but in our family it's always been the Watergate Salad. I've been making this creamy dessert for years and trust me it's pure magic in a bowl. What I love most is how it fits perfectly at any gathering from casual backyard barbecues to fancy holiday dinners.
Why This Recipe Stands Out
You're going to love how incredibly easy this is to make. Seriously it comes together in just two steps using ingredients you can grab from any grocery store. It's one of those versatile recipes I always turn to whether I'm hosting a baby shower or heading to a summer picnic. The best part? You can make it lighter with sugar free ingredients or dress it up for special occasions. Plus there's no need to turn on the oven perfect for those hot summer days.
Ingredients You'll Need
- Instant Pistachio Pudding: One packet of this green goodness is what makes our salad special and gives it that pretty color I love.
- Mini Marshmallows: You'll need about a cup of these little pillows of sweetness.
- Chopped Pecans: Half a cup finely chopped adds the perfect crunch. Feel free to skip these if you're making it nut free.
- Cool Whip: One 8 oz container completely thawed this is super important.
- Undrained Pineapple: Grab a 20 oz can of crushed pineapple and remember don't drain it. That juice is liquid gold for this recipe.
Let's Make It Together
- Start With The Base
- Get your mixing bowl ready and combine that undrained pineapple with your pistachio pudding mix. Give it a good stir until the pudding dissolves into all that yummy juice.
- Add The Good Stuff
- Now comes the fun part gently fold in your marshmallows and pecans until everything's evenly mixed.
- Make It Fluffy
- Here's where the magic happens fold in your thawed Cool Whip nice and gentle. You want to keep all that fluffiness. Mix until you've got a beautiful green color throughout.
- Time To Chill
- Cover your bowl and let it hang out in the fridge for at least 2 hours. I usually make mine the night before it just gets better with time.
- Dress It Up
- Before serving I love adding some extra touches a dollop of whipped cream some pecans sprinkled on top and those pretty red cherries make it look so festive.
My Secret Tips
Listen here's my number one tip that took years to learn never ever drain that pineapple. The juice is what makes everything come together perfectly. And I know it's tempting to dig in right away but giving it those full two hours in the fridge makes such a difference in texture. Want to make it extra pretty? Add just a tiny drop of green food coloring it makes the color pop beautifully.
Make It Your Way
Over the years I've played around with this recipe so many times. Sometimes I toss in some mandarin oranges for extra brightness or mix in sliced bananas when I'm feeling adventurous. A handful of coconut gives it this amazing tropical twist. When I'm watching calories I use sugar free pudding and light Cool Whip and honestly no one can tell the difference.
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Keeping It Fresh
If you happen to have any leftovers which rarely happens in my house just pop them in an airtight container and stick it in the fridge. It'll stay perfect for about five days. Just don't try freezing it I learned that lesson the hard way and ended up with a very sad looking dessert.
Frequently Asked Questions
- → Should I drain the pineapple?
No, the pineapple juice is essential for making the pudding set properly.
- → Can I use fresh whipped cream instead of Cool Whip?
No, you need to use non-dairy whipped topping as fresh whipped cream won't set right.
- → How long does this need to chill?
Minimum 2 hours, but overnight is best. The pudding needs time to dissolve completely.
- → How long does it last?
It keeps for up to 5 days in the fridge. Don't freeze it as the texture will change.
- → Can I make this lower in calories?
Yes, use sugar-free pudding and light Cool Whip to reduce calories significantly.