Watergate salad (pistachio fluff)
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Pistachio pudding mix stirred into crushed pineapple with whipped topping, walnuts and mini marshmallows.
Ingredients
- 1 pistachio pudding mix 3.4 ounce packet
- 1 cup crushed pineapple
- 1 frozen whipped topping 8 ounce container, thawed
- 3/4 cup chopped walnuts
- 2 cups mini marshmallows
Equipment
- mixing bowl
Directions
- In a large bowl, stir the dry pudding mix into the crushed pineapple and its juice until the mix has dissolved completely.
- Add the marshmallows, walnuts, and whipped topping and fold until evenly mixed.
- Cover with plastic wrap and chill for 1 hour. Serve.
Notes
Prep 10 min, chill 1 hour. Don’t prepare the pudding first; mix the dry powder straight into the pineapple or it gets soupy. Don’t drain the pineapple (needs about 2–3 tablespoons juice). Fresh pineapple: blend first. If runny, add marshmallows or more whipped topping. Optional toppings: chopped pecans, walnuts or pistachios, maraschino cherry.
Storage: covered in the fridge up to 1 week; stir before serving. Serve cold; don’t leave out long. Allergy: tree nuts.
Nutrition
Serving: 190g | Calories: 576kcal | Carbohydrates: 53g | Protein: 9.6g | Fat: 40g | Saturated Fat: 15g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 36mg | Potassium: 431mg | Fiber: 4.5g | Sugar: 39g | Vitamin A: 234IU | Vitamin C: 7.5mg | Calcium: 60mg | Iron: 1.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; crushed pineapple counted as canned pineapple (a 20 oz can 567 g). Brands and portions vary, so use it only as an approximation.