Creamy Pistachio Salad – A Refreshing and Sweet Delight
This creamy pistachio salad is a classic, light, and fluffy dessert made with pistachio pudding, whipped topping, crushed pineapple, and marshmallows. It's the perfect no-bake recipe for potlucks, holidays, or a quick sweet treat. With its vibrant green color and nutty, fruity flavors, this dish is sure to be a hit at any gathering!
Equipment
- Large mixing bowl
- Whisk or spoon
- Measuring cups
- Rubber spatula
- Serving bowl
Ingredients
- 1 3.4 oz package pistachio instant pudding mix
- 1 20 oz can crushed pineapple, undrained
- 1 cup miniature marshmallows
- ½ cup chopped pistachios plus extra for garnish
- 1 8 oz container whipped topping (Cool Whip), thawed
- ½ cup shredded coconut optional
- ½ cup maraschino cherries halved (for garnish, optional)
Instructions
- Mix the pudding and pineapple: In a large mixing bowl, combine the pistachio pudding mix and crushed pineapple with its juice. Stir until the pudding starts to dissolve.
- Add the mix-ins: Fold in the mini marshmallows, chopped pistachios, and shredded coconut (if using) until well combined.
- Incorporate the whipped topping: Gently fold in the whipped topping until everything is fully mixed and the salad is light and fluffy.
- Chill the salad: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Garnish and serve: Before serving, top with maraschino cherries and extra chopped pistachios for added crunch and color. Serve chilled and enjoy!
Notes
For a nuttier flavor, toast the pistachios before adding them to the salad.
Substitute vanilla pudding if pistachio pudding isn’t available.
Make it even richer by adding sweetened condensed milk or Greek yogurt for extra creaminess.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe is often called Watergate Salad due to its popularity in the 1970s.
Substitute vanilla pudding if pistachio pudding isn’t available.
Make it even richer by adding sweetened condensed milk or Greek yogurt for extra creaminess.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe is often called Watergate Salad due to its popularity in the 1970s.