Pistachio Fluff Cookie Salad

Pistachio Fluff Cookie Salad
Sabrina S. Baksh
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 4-6 servings

This recipe combines the pistachio fluff or what is sometimes referred to the Watergate salad, with cookies. Not only is this dessert a delicious treat, but easy to make and transport to any cookout, party, or potluck. 


  • 1 package instant pistachio pudding
  • 2 cups/475 mL lite​ whipped cream
  • 16 chocolate sandwich cookies (8 broken into smaller pieces, 2 finely crumbled)
  • 1 cup/240 mL mini marshmallows
  • 1/2 cup/120 mL crushed pineapple

Steps to Make It

  1. Gather the ingredients.

  2. Follow pudding instructions and place pudding into fridge for 30 minutes.

  3. Once set up, add whipped cream, pineapple, 8 broken sandwich cookies, and nuts (except 2 tablespoons/30 mL). Gently fold in ingredients, transfer to serving bowl and place remaining 6 whole cookies around bowl. Add reserved nuts and crumbled cookies.

  4. Serve immediately or cover with plastic wrap and store in refrigerator for at least 2 hours before serving.


  • Recipe can be made a day ahead, though the cookies and marshmallows will become soggy. So, if you do this, do not add these ingredients until a few hours before your cookout.