This pineapple pistachio pudding salad is a classic potluck favorite recipe. It’s one of those old-fashioned favorites that used to show up at every church potluck, family reunion, and holiday dessert table.
Back in the day, many folks knew it as Watergate salad. But no matter what name you call it, this easy dessert salad is still just as colorful, creamy, and downright delicious as ever.
I recently made this classic again, and it reminded me why it deserves a comeback. With its fluffy texture, sweet pineapple flavor, and little bits of pistachio crunch, this vintage dessert is incredibly simple to make and always a crowd-pleaser.
If you’re looking for an easy dessert that brings a touch of nostalgia to the table, this one belongs back in rotation.
Why We Love This Classic Pudding Salad
- No baking is required, perfect for warm weather or busy days.
- Quick and easy to mix together in minutes.
- Light, fluffy, and creamy with just the right amount of sweetness.
- Colorful and cheerful, making it ideal for potlucks and holidays.
- A true retro recipe that brings back memories with every bite.
This is one of those desserts that disappears fast, so you might want to make a double batch.
Pineapple Pistachio Pudding Salad Recipe
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Equipment
Ingredients
- 3.4 Ounces Instant Pistachio Pudding Mix 1 box
- 20 Ounces Crushed Pineapple 1 can undrained
- 1 Cup Mini Marshmallows
- ½ Cup Pistachios chopped
- 8 Ounces Whipped Topping 1 container thawed
- ½ Cup Shredded Coconut optional
- ½ Cup Maraschino Cherries optional, chopped and drained
Instructions
- In a large mixing bowl, stir together the dry pistachio pudding mix and the crushed pineapple with juice until well combined. The pudding will begin to thicken right away.3.4 Ounces Instant Pistachio Pudding Mix, 20 Ounces Crushed Pineapple
- Fold in the mini marshmallows and chopped pistachios.1 Cup Mini Marshmallows, ½ Cup Pistachios
- Gently fold in the whipped topping until the mixture is light and fluffy.8 Ounces Whipped Topping
- Cover and refrigerate for at least 1 hour to allow the flavors to blend and the salad to fully set.
- Stir once more before serving and garnish with extra pistachios, coconut, and maraschino cherries if desired.½ Cup Shredded Coconut, ½ Cup Maraschino Cherries
Notes
Serving Size Note:
This recipe serves about 8 to 10 people as a dessert or side dish. For larger gatherings or potlucks, plan on doubling the recipe — it tends to disappear quickly. Make-Ahead Friendly:Can be made up to 24 hours in advance and stored covered in the refrigerator. Best Served:
Chilled, straight from the refrigerator.
Tips for the Best Pudding Salad
- Do not drain the pineapple. The juice is needed to activate the pudding mix.
- Chill time matters. Letting it rest helps the marshmallows soften and the flavors come together.
- For extra color, add a few chopped cherries right before serving.
- This recipe is easy to adjust. Add more marshmallows for sweetness or more nuts for crunch.
Nutrition
Make It Ahead & Storage Tips
This pineapple pistachio pudding salad is a great make-ahead dessert. Prepare it up to 24 hours in advance and store it covered in the refrigerator. Give it a gentle stir before serving.
Leftovers will keep well in an airtight container in the fridge for 2–3 days. While it’s best enjoyed fresh, it still tastes great the next day.
A Vintage Dessert Worth Bringing Back
If you’re hosting a gathering, heading to a potluck, or just craving something sweet and simple, give this old-fashioned favorite a try. I have a feeling it’ll disappear just as fast as it did back then.
Can I use homemade whipped cream instead of whipped topping?
You can, but the texture will be slightly different. If using homemade whipped cream, make sure it’s whipped to stiff peaks so the salad stays fluffy. Store-bought whipped topping tends to hold up longer, especially for potlucks or make-ahead desserts.
Why is it sometimes called Watergate salad?
This recipe became popular in the 1970s and was often called Watergate salad during that time. The exact origin of the name is debated, but the recipe itself stuck around because it’s easy, colorful, and always a hit at gatherings.
Can I leave out the nuts?
Absolutely. If you’re serving this to someone with a nut allergy or simply prefer it without nuts, you can leave them out. The salad will still be creamy and delicious, just without the crunch.
What can I add to change it up?
This recipe is very forgiving. Popular additions include:
- Shredded coconut
- Chopped maraschino cherries
- Extra marshmallows for sweetness
- Mandarin oranges (well-drained)
How long does it last in the refrigerator?
Stored in an airtight container, pineapple pistachio pudding salad will keep for 2–3 days in the refrigerator. It’s best enjoyed fresh, but leftovers still taste great the next day.
Can this dessert salad be frozen?
Freezing is not recommended. The texture of the pudding and whipped topping can become watery and grainy once thawed.
Is this a dessert or a side dish?
Traditionally, it showed up on the table as both! Many families served it alongside the main meal at potlucks, while others placed it on the dessert table. Either way, it fits right in.
Some recipes never really go out of style. They just need a little reminder. This pineapple pistachio pudding salad is proof that the simplest, most nostalgic dishes often end up being the most loved. Whether you remember it from childhood potlucks or are trying it for the first time, this classic dessert deserves a spot on today’s dessert table.
Delicious and easy
My family loved this!