Daily Meal Journal

Watergate Salad

Watergate salad is a creamy side dish or dessert recipe made with pistachio pudding, pineapple, pecans, whipped cream, and marshmallows. It's a retro treat!

By Sarah Holden   Published: Nov 17, 2024

Jump to Recipe
Watergate Salad
Yields:
8 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 20 mins

Antonis AchilleosYields: 8 serving(s)Prep Time: 20 minsTotal Time: 1 hr 20 minsSavePrintIs it a salad or is it dessert? It's both! Watergate salad is a throwback dish straight from the 1970s and now it's making a come back. Similar to ambrosia salad, this vibrant green fluff is classically made with marshmallows, pecans, pineapple, boxed pistachio pudding mix, and lots of whipped topping. But go ahead and kick that whipped topping to the curb for this version. Dreamy homemade whipped cream makes all the difference in this grandma-approved recipe. Add toasted nuts and a cherry on top and get ready to rediscover your love for the church potluck favorite!

There are quite a few origin stories for Watergate salad. Some claim the dish was created by a chef at the Watergate Hotel in Washington, DC. Some believe the salad simply became popular around the time of the Watergate political scandal. Others say the Jell-O brand invented the salad in the 1970s to promote their new product: pistachio pudding. You'll also find a portion of the population who claims Watergate salad was born from Watergate cake—a green pistachio cake that predates the salad. We may never know the true origin of this salad, but it's delicious nonetheless.

Yes! It can be made up to 2 days ahead of time, but keep in mind that the salad will get stiffer the longer it sits (thanks to the instant pudding). Wait to top it with whipped cream, pecans, and cherries until just before serving.

Ingredients

Directions

  1. Step 1
    In the bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese, powdered sugar, and vanilla and mix on medium speed until smooth, about 1 minute. Add the heavy cream and beat on medium-high speed until stiff peaks form, about 1 minute 15 seconds. Remove 1/2 cup of the whipped cream mixture, cover, and refrigerate until ready to serve.
  2. Step 2
    In a large bowl, whisk together the pineapple and pudding mix until dissolved. Gently fold in the marshmallows and remaining whipped cream mixture with a rubber spatula, taking care not to overmix and deflate. Cover and refrigerate until the pistachio mixture is chilled and set, about 1 hour.
  3. Step 3
    To serve, gently fold 3/4 cup of the pecans into the pudding mixture and divide among 8 bowls. Top each with a dollop of the reserved whipped cream mixture, a sprinkle of the remaining pecans, and a cherry.