Our Grannies' Recipeskept in the family
Browse Recipes
Puddings · Old-Fashioned Classics

Old-Fashioned Watergate Salad

G By Our Grannies' Kitchen Updated Jul 2026 4.7 (188 ratings)
Old-Fashioned Watergate Salad
Old-Fashioned Watergate Salad
4.7 / 5
8 servings

Tap + or − to scale every ingredient

Ingredients

Tick each one off as you go.

  • 1 packet (about 90 g) instant pistachio pudding mix, dry
  • 425 g canned crushed pineapple, with its juice (undrained)
  • 3 cups (150 g) mini marshmallows
  • ⅔ cup (75 g) pecans, chopped
  • 250 g whipped topping (or 250 ml heavy cream, whipped)
  • A few extra pecans and marshmallows, to top

Method

  1. Mix the base. Tip the crushed pineapple with all its juice into a large bowl and sprinkle over the dry pistachio pudding mix. Stir until it thickens and turns green — the juice sets the pudding, so don't add water.
  2. Add the middles. Fold in the mini marshmallows and chopped pecans.
  3. Fold in the cream. Gently fold through the whipped topping (or softly whipped cream) until pale, light and evenly green. Fold, don't beat — you want it fluffy.
  4. Chill. Cover and refrigerate at least 2 hours, or overnight, so it firms up and the marshmallows soften.
  5. Serve. Spoon into bowls, scatter with a few extra pecans and marshmallows, and serve cold.
Granny's tip

For a lighter, less sweet fluff, whip your own heavy cream rather than using tubbed topping, and go easy on the marshmallows. A handful of halved green grapes or extra pineapple folded in at the end is an old potluck trick for a fresher bite.

Tips for perfect pistachio fluff

Pudding mix goes in dry

Straight from the packet, no water. The juice from the canned pineapple is exactly what sets it — that's the whole trick.

Fold, don't beat

Fold everything together gently so it stays light and the marshmallows and pecans keep their shape.

Chill to set

Give it at least a couple of hours in the fridge. It goes from loose and sloppy to pillowy and scoopable as it chills.

Questions, answered

What is Watergate salad?

It's a retro American no-bake 'salad' (really a dessert) of instant pistachio pudding folded into crushed pineapple, mini marshmallows, pecans and whipped topping, chilled into a pale-green fluff. It's also sold under names like Pistachio Delight or Green Fluff, and it was a 1970s potluck sensation.

I'm in the UK — what can I use instead of instant pistachio pudding?

Instant pistachio pudding mix is an American pantry item. Look for it in the American-foods aisle or online; otherwise an instant pistachio or vanilla dessert-mix (the kind you whisk cold) is the closest swap. A little green color and chopped pistachios can help it look and taste the part.

Why is my Watergate salad runny?

Usually not enough pineapple juice or not enough chilling. Use the crushed pineapple undrained so the pudding mix has liquid to set with, fold in plenty of whipped topping for body, and give it a full couple of hours (or overnight) in the fridge to firm up.

Can I make it ahead?

Yes — it actually needs a couple of hours ahead to set, and it's happy made the night before. It's at its lightest and freshest within a day or two; after that the marshmallows keep softening and it loosens a little, though it still tastes good.

From Granny's Pantry

The know-how behind this recipe:

Ad · below-content