This Watergate Salad is a delicious retro recipe that can be whipped up in just 5 minutes! It’s loaded with classic flavors like pecans, pineapple, and pistachio!
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Watergate Salad might be just as classic as apple pie in some households. This retro dessert salad had been around for generations, dating back to 1975 when Kraft launched its pistachio pudding and called the dish Pistachio Pineapple Delight. The dessert blended pineapple and pistachio together with whipped topping and marshmallows for a sweet and fluffy dish.
The famous dish got the name “Watergate Salad” when a Chicago column renamed it to garner interest. Given that the Watergate Scandal was just a year prior, I’m sure it caught several people’s attention when flipping through the newspaper. But this salad isn’t as scandalous as the Nixon administration and being downright delicious is the only crime it’s committing. And those crimes are against my waistline… “sorry, pants”.
Even for someone who doesn’t particularly love pistachio as a flavor, I find this salad extremely addictive. When balanced with the tart pineapple and sweet coconut and pecans and that cream whipped topping and fluffy marshmallows, this dish becomes utterly irresistible. Plus, it only takes 5 minutes to whip up.
The worst thing about this recipe is that it’s supposed to chill for 6 hours before serving… wahhh! But I have found that if you make it the night before you need it, you can sleep off most of the cravings, but don’t be surprised if your subconscious wakes you up for a little midnight snack ;) I’ve definitely been known to sneak a few bites before it’s “done”.
This simple, old fashioned dessert is perfect as a side or dessert at summer BBQs, everyone will be begging you for the recipe! Serve it up with my Strawberry Peach Slushies and these Hawaiian Chicken Kabobs.
This Watergate Salad is a delicious retro recipe that can be whipped up in just 5 minutes! It's loaded with classic flavors like pecans, pineapple, and pistachio!
- 1 (20 oz.) can crushed pineapple in juice NOT SYRUP
- 1 (3.4 oz.) box instant pistachio pudding mix
- 1/2 cup shredded coconut
- 1 cup chopped pecans
- 1 1/2 cups mini marshmallows
- 1 (8 oz.) tub whipped topping
- maraschino cherry for topping
- pecan chips for topping
Drain the crushed pineapple juice into a large bowl, reserving the pineapple in the can.
Stir the pudding mix into the pineapple juice until fully combined.
Stir in the crushed pineapple, coconut, pecans, and marshmallows until combined.
Fold in the whipped topping.
Cover and refrigerate for at least 6 hours and up to 48 hours.
Garnish with pecan chips and a cherry when serving.
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