Dessert: United States – Watergate Salad (Pistachio Fluff)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 10 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 10 min

Ingredients

1 box (3.4 oz / 96 g) instant pistachio pudding mix
1 can (20 oz / 567 g) crushed pineapple in juice, undrained
1 tub (8 oz / 225 g) frozen whipped topping, thawed
1 cup (50 g) mini marshmallows
1 / 2 cup (60 g) chopped pecans, toasted (optional)
1 / 2 cup (40 g) sweetened shredded coconut (optional)
1 / 2 cup (75 g) maraschino cherries, halved and well-drained (optional, plus extra for garnish)
1 / 8 tsp (0.5 ml) almond extract (optional)
Pinch of fine salt

Instructions

In a large mixing bowl, combine the crushed pineapple with all its juice and the instant pistachio pudding mix. Stir until the mixture thickens slightly and turns creamy, about 1 minute.
Fold in the thawed whipped topping until no streaks remain.
Stir in the mini marshmallows, pecans, coconut (if using), almond extract (if using), and a small pinch of salt.
If adding maraschino cherries, pat them dry with paper towels to minimize bleeding, then gently fold them in.
Cover and refrigerate for at least 1 hour (2–4 hours is best) to let the flavors meld and the marshmallows soften.
Stir before serving, then garnish with extra pecans or cherries if desired. Keep refrigerated and enjoy within 3 days.