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This sweet, fluffy green treat always brings back memories of sitting in my grandma’s cozy kitchen. Technically, it’s called Pistachio Fruit Salad, but we’ve always just called it Watergate Salad. I’ve been whipping this up for ages. I swear it’s pure happiness in a bowl. My favorite part? It’s right at home anywhere—from big family holidays to just a chill night with friends on the patio.
Irresistible Pistachio Delight
You won’t believe how fast and simple this comes together. Seriously, just two quick steps and ingredients you can almost always find at the store. I go back to this one all the time, doesn’t matter if it’s a summer party or I’m the host at a new baby celebration. The cool thing? You can easily swap in sugar free stuff to make it lighter or add special toppings to impress your guests. You can skip the oven too—such a relief when it’s blazing hot out.
What Goes In It
- Mini Marshmallows: A good cup of these soft, sweet bits goes in for that perfect sweetness.
- Chopped Pecans: Finely chop up half a cup for nutty crunch, or skip them if you want it nut free.
- Instant Pistachio Pudding: One packet of this green pudding sets up our base and gives it that awesome color.
- Cool Whip: Thaw an 8 oz tub totally—don’t rush this part!
- Undrained Pineapple: Grab a 20 oz can of crushed pineapple and pour it all in, juice included. That liquid is key!
Fun Pistachio Favorite
- Dress It Up
- Right before you dig in, add whipped cream, sprinkle on extra pecans, and crown the top with bright cherries. Looks extra special!
- Chill Out
- Pop your bowl in the fridge for a solid 2 hours—overnight is even better. The longer it chills, the tastier and fluffier it gets.
- Turn It Fluffy
- Next, fold in the thawed Cool Whip. Be gentle to keep things light and airy! You want a soft, green blend at the end.
- Toss In The Goodies
- Fold in your marshmallows and pecans so everything looks mixed up and even.
- Mix The Base
- Grab your biggest bowl and stir that packet of pistachio pudding right into your undrained pineapple. Mix until things look smooth and there’s no dry mix left.
My Best Tricks
Okay, biggest tip: never pour out that pineapple juice. You need every drop! Also, trust me—don’t rush the chilling. Letting it cool for a couple hours truly makes it creamier, not just cold. Want it extra green? A little dab of green food coloring does the trick for a super vivid pop.
Switch It Up
I’ve played around with this so many times. Sometimes I’ll peel a couple of bananas and slice them in or dump in mandarin oranges to give it a brighter flavor. Love coconut? Add a handful for instant island vibes. If you’re looking to go lighter, try the sugar free pudding and a light whipped topping. I promise—nobody notices the swap!
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Storing Leftovers Easily
If you somehow have extra (rare at my place!), pop it in a good container, seal it tight, and stash it in the fridge. Tastes great for up to five days. Don’t freeze it though—I tried once, and it turned out looking super sad.
Common Questions
- → Do I keep the pineapple juice?
Yep, you want all the juice in there since it helps thicken up the pudding just right.
- → Can I try real whipped cream instead of Cool Whip?
Sorry, but regular whipped cream doesn't get the same texture. Stick with the non-dairy stuff for the best results.
- → How long should it chill out in the fridge?
At least 2 hours is the minimum, but overnight makes it even better. That lets everything blend together and the pudding really thickens.
- → How many days does it stay good?
It's fine in your fridge for up to 5 days. Skip the freezer though since it'll mess up the fluffiness.
- → Is there a way to use fewer calories?
Totally! Just grab sugar-free pudding and light Cool Whip to cut the calories way down.