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Classic Watergate Salad


Aka "that green stuff" by my family, this light and refreshing dessert has withstood the test of time and is perfect after a big Holiday feast.

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Rate this recipe 4.8/5 (11 Votes)
Classic Watergate Salad 1 Picture


  • 1 (20 oz) can crushed pineapple
  • 1 (3 1/2 oz) box Pistachio Instant Pudding Mix
  • 1 teaspoon sugar (optional)
  • 1 drop green food color (optional)
  • 1/2 cup chopped pecans
  • 1/3 cup flaked coconut
  • 2 cups miniature marshmallows
  • 1 (8 oz) tub Cool Whip, thawed
  • Stemmed Maraschino cherries for garnish, drained on paper towels (optional)



Step 1

Drain pineapple in a colander, pressing out the juice. (You don't want your salad to be soupy.)

In a large mixing bowl, add the pineapple, dry pudding mix, sugar, and food color, stirring until well combined. Stir in the pecans and coconut.

With a rubber spatula, gently fold in the marshmallows and Cool Whip just until combined. Don't overmix or it will flatten the Cool Whip.

Transfer the mixture to a serving bowl or individual serving dishes.

Garnish the top with a maraschino cherry or extra pecans, if desired.

Refrigerate at least 2 hours before serving.


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