Watergate Salad

• 1 (20-ounce) can crushed pineapple, drained
• 1 (16-ounce) container frozen whipped topping, thawed
• 1 (3.4-ounce) box instant pistachio pudding mix
• 1 cup miniature marshmallows
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans

Steps

1. 1 In a large bowl, combine the drained crushed pineapple and thawed whipped topping.
2. 2 Add the instant pistachio pudding mix and gently fold until well combined.
3. 3 Stir in the miniature marshmallows, flaked coconut, and chopped pecans.
4. 4 Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Nutrition

Tips

• For a nut-free version, substitute the pecans with additional coconut.
• This salad can be made up to 2 days in advance for holiday gatherings.

Storage

Store in an airtight container in the refrigerator for up to 3 days. No reheating needed; serve chilled.

Serving Suggestions

• Pair with a hearty ham or turkey dinner for a classic holiday feel.
• Serve alongside a fruit platter for a refreshing dessert spread.

FAQ