Ingredients:

  • 1 (3.4 ounce) package instant pistachio pudding mix (96g)
  • 1 (20 ounce) can crushed pineapple, undrained (567g)
  • 1 cup miniature marshmallows (approximately 85g)
  • 1 cup thawed whipped topping (such as Cool Whip) (approximately 115g)
  • ½ cup chopped pecans or walnuts (approximately 50g)

Instructions:

  1. In a large mixing bowl, combine the instant pistachio pudding mix and the undrained crushed pineapple. Stir until well combined and no dry pudding mix remains.
  2. Gently fold in the miniature marshmallows until they are evenly distributed.
  3. Gently fold in the thawed whipped topping until the mixture is light and fluffy. Be careful not to overmix.
  4. Stir in the chopped pecans or walnuts. Reserve a few for garnish, if desired.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to several hours) to allow the flavors to meld. Chilling longer improves the texture.
  6. Spoon the Watergate Salad into a serving dish and garnish with reserved nuts, if desired. Serve chilled.