Description
A classic and refreshing Watergate Fruit Salad featuring instant pistachio pudding, crushed pineapple, mini marshmallows, and whipped topping, garnished with crunchy pistachios and maraschino cherries. This easy no-cook dessert is perfect for potlucks, family dinners, or holiday gatherings.
Ingredients
Scale
Main Ingredients
- 1 package instant pistachio pudding mix (3.4 oz)
- 1 can crushed pineapple with juice (20 oz)
- 2 cups mini marshmallows
- 1 container whipped topping (8 oz, like Cool Whip)
- 1/2 cup chopped pistachios or pecans
- 10 maraschino cherries, halved (optional)
Instructions
- Combine pudding mix and pineapple: In a large mixing bowl, stir together the instant pistachio pudding mix and crushed pineapple along with its juice until the pudding mix fully dissolves and the mixture is uniform.
- Fold in whipped topping: Gently fold in the whipped topping until the mixture becomes light, creamy, and well combined without deflating the topping too much.
- Add mini marshmallows: Carefully fold in the mini marshmallows to distribute evenly throughout the creamy mixture.
- Incorporate chopped nuts: Stir in the chopped pistachios or pecans, reserving about one tablespoon for garnish later on.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and the mixture to firm up slightly.
- Garnish and serve: Before serving, garnish the salad with the reserved chopped nuts and halved maraschino cherries to add color and extra crunch.
Notes
- For a nut-free version, omit the pistachios or pecans.
- You can substitute whipped topping with homemade whipped cream for a fresher taste.
- Make sure to refrigerate for the full hour to achieve the best texture and flavor melding.
- Maraschino cherries add a festive look, but can be omitted if preferred.
- This salad is best served chilled and can be stored covered in the refrigerator for up to 2 days.
