Watergate Salad Recipe

Watergate Salad

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Prep: 15 mins
Cook: 0 mins
Refrigerate: 60 mins
Total: 75 mins
Servings: 8 servings

Watergate salad made its debut on the American food scene in the mid-1970s. Although I'm hard-pressed to find a connection between this sweet and creamy Jello and Cool Whip salad and the Watergate Hotel break-ins, perhaps there is one. Or perhaps the Watergate salad recipe got its name from another source.

The traditional version of this salad includes just pistachio pudding, pineapple, marshmallows, nuts and Cool Whip. This recipe also includes coconut, just because I like it.


  • 1 20-ounce can crushed pineapple
  • 1 3.5-ounce package pistachio pudding and pie filling
  • 2 cups miniature marshmallows
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened flaked coconut
  • 2 cups frozen whipped topping (such as Cool Whip), thawed

Steps to Make It

  1. Gather the ingredients.

  2. Drain the pineapple, reserving 1/4 cup of the juice.

  3. Place the pineapple and reserved juice in a large bowl. Add the pudding mix, miniature marshmallows, pecans and coconut. Stir well.​

  4. Gently fold in the whipped topping until the mixture is well-combined, but not soupy. Refrigerate until ready to serve.

Note: This recipe can be made up to a day in advance.

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