This Watergate salad recipe is one of my all time favorites from childhood. My Mom would fix this all the time for gatherings and as a snack. For some reason, this is the only thing pistachio that I really enjoy. It might be the combination of the pistachio and pineapple that really does it for me.
This is super easy to put together and is great for those occasions when you are grilling out and need a sweet salad to go along with the meal or for a simple dessert. This is also a great one to take to a potluck.
You start by putting your pistachio pudding dry mixture in a bowl. I have made this with sugar-free pistachio pudding and with regular and both work great.
Drain the pineapple well! I usually put mine in a strainer and let it sit for a few minutes to drain all the way. Add the crushed pineapple to the dry pudding mixture and combine well.
Fold in your container of Cool Whip and make sure that the entire mixture is combined. Often, it will clump near the bottom of the bowl so make sure to scrape well when mixing. I always use the fat-free Cool Whip, but regular will work well too. Sugar free would work as well.
Pour in to an airtight container and refrigerate for a minimum of 2 hours. I usually fix mine the night before and let it set overnight in the fridge.
1 pkg Pistachio Pudding mix
1 15 oz can crushed pineapple in juice
1 9oz container Cool Whip
1. Drain pineapple well in a strainer.
2. Empty the dry pudding mix in to a large bowl. Add in the crushed pineapple and mix well.
3. Fold in the Cool Whip and make sure you get salad mixed thoroughly.
4. Place in an airtight container and refrigerate for a minimum of 2 hours.