Watergate Salad
Watergate Salad is a vintage pistachio salad recipe made with pistachio pudding, crushed pineapple, marshmallows, and fresh whipped cream (no Cool Whip here). This dessert has been making its way into our potlucks and holiday gatherings since 1980.
WATERGATE 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. Cool Whip was used in every…single…dessert. 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. Although it literally takes minutes to prepare so that’s not really necessary.
WHY IS IT NAMED WATERGATE SALAD?
Seems like an odd name for a salad, right? Kraft Kitchens originally called this Pistachio Pineapple Delight in 1975. Apparently, when the food editor printed it in the newspaper column she renamed it Watergate Salad to stir more interest in the recipe. Watergate was the name of the presidential scandal at the time.
Aside from the actual history, my family has a history of this recipe being present at every event since 1980. It always seemed to be my sister Shelly’s responsibility to make it and we never could remember what went in it so there were various versions through the years.
HOW TO STORE THIS SALAD
This salad will keep chilled in the fridge for at least 2 days.
OTHER POTLUCK RECIPES:
- Four Layer Yummy
- Chocolate Eclair Cake
- Jello Pretzel Salad
- Snickers Apple Salad
- Grape Walnut Salad
- BLT Pasta Salad
- Crunchy Pea Salad
- Cowboy Caviar
Watergate Salad
This Watergate Salad is a vintage pistachio salad recipe made with pistachio pudding, crushed pineapple, marshmallows, and fresh whipped cream (no Cool Whip here).
Ingredients
Homemade Whipped Cream
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 1/2 teaspoons vanilla.
Remaining Ingredients:
- 3.4 ounce package instant pistachio pudding mix
- 20 ounces crushed pineapple, undrained
- 3 cups mini marshmallows
Instructions
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. Chill until serving.
Notes
A thawed 12 ounce container of frozen Cool Whip can be substituted for the homemade whipped cream.
Salad will keep in the fridge for a couple of days.
To make sure your whipped cream doesn't break down, make sure you whip it until soft/medium peaks form.
When i lived in FL over 30 years ago, we called it Green Glop. What about the NUTS for this Green Glop? aren’t there supposed to be walnuts or pecans in it? i don’t like marshmallows, so pick throught or leaver them out….but i do like the fact that you use REAL whipped cream and NOT that crappy Cool Whip.
I decided I don’t like nuts in mine but you can totally add them.
Is that crushed pineapple in juice or light syrup, or does it matter?
We used to have this at Thanksgiving when I was growing up. The pineapple my mother used was in heavy syrup.
They probably don’t even make that now.
This exact recipe came down from my dad’s side of the family and we always have it at Thanksgiving. We call it Pistachio Salad and our holiday meal is not complete without it. I’ve never tried it with fresh whipped cream; thanks for the idea!
This is Sooooo good. At Easter I would use the pastel marshmallows. Adding a few cut up maraschino cherries is a plus when it comes to our family
You are so right when it comes to making and using the homemade whipping cream; much better than taking short cut and using the cool whip stuff but still ok to use in a pinch.