Pistachio Fluff (The Best Watergate Salad Recipe)
This Pistachio Fluff recipe (also called Watergate Salad) is a creamy and delicious no-bake dessert. It’s packed with fruit and filled with whipped cream and pistachio pudding. It only takes minutes to prepare and is a huge hit at potlucks and summer barbecues!
For more easy No Bake Dessert Recipes, be sure to try my Fruity Pebble Rice Crispy Treats, Kool Aid Pie, and Easy Banana Pudding.
I just love a good retro dessert, and it doesn’t get much more nostalgic than pistachio fluff!
This is a classic recipe full of simple ingredients like crushed pineapple, mandarin oranges, flaked coconut, and pistachio pudding mix.
You’ve probably heard it called by a plethora of different names like Watergate Salad, Ambrosia Salad, Pistachio Salad, or simply the “Green Goop” as my husband likes to call it!
If you’ve never heard of Pistachio Fluff, it’s essentially a fruit filled dessert salad made with a creamy filling of whipped cream and pistachio pudding. My grandma used to make it all the time when I was a kid.
Honestly, no matter what name you call it by, this creamy dessert makes the perfect sweet side dish for family gatherings and holiday dinners. In fact, I’m serving it this weekend for Easter!
And if you need a few more Easter menu ideas, you might like these Mini Pavlova Nests or my recipe for The Best Carrot Cake. And don’t forget the main event: Maple Glazed Ham!
Ingredients for Pistachio Fluff Salad
- Crushed pineapple – Use a large 20 ounce can that is undrained. You’ll need the liquid to help the pudding mix set up.
- Mandarin oranges – I used a 15 ounce can and drained all the liquid. You could also use fresh mandarin oranges instead.
- Marshmallows – mini marshmallows work best. You could also use pretty, multi-colored pastel marshmallows for a pop of color. You can omit the marshmallows if you prefer.
- Instant pudding mix – This recipe gets that signature green color and the name, “Pistachio Fluff,” from its base of Pistachio pudding mix. You could replace this with vanilla or cheesecake pudding mix if you’d rather go that route, but I LOVE the pistachio flavor you and definitely recommend it.
- Maraschino cherries – Make sure to drain and rinse your cherries, then remove the stems and chop them. You can also buy stemless cherries to save yourself an extra step!
- Nuts – I absolutely love the addition of chopped pecans in this pistachio pudding salad recipe. You could also use walnuts or almonds. The creamy salad really benefits from a bit of crunch from the nuts!
- Coconut – Sweetened flaked coconut gives a tropical twist to the salad.
- Whipped topping – One 8 ounce container of thawed Cool Whip is what I like to use. I like the extra creamy version.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make Pistachio Fluff – Step by Step
- Add all ingredients (except for the whipped topping) to a large bowl.
- Stir gently to combine.
- Add the whipped topping.
- Fold everything together until well combined. Cover with plastic wrap and refrigerate for at least 2 hours.
Tips and Notes
- Serve in a pretty bowl. I like to prep and chill my pistachio fluff in a large mixing bowl, then transfer it to a pretty serving bowl when I’m ready to serve.
- The ingredients are versatile. Feel replace the kind of pudding flavor with vanilla or cheesecake. You can also also omit or swap the fruit or nut ingredients for something you like better. The one ingredient that I would recommend keeping is the pineapple; its juices help the pudding to set up.
- For a lightened up version, use sugar free pistachio instant pudding mix and fat free whipped topping.
- Making in advance– This is a great recipe to prepare ahead of time and store in the fridge overnight.
- Storing– Keep your pistachio fluff stored in an airtight container in the fridge for up to four days.
More Spring and Easter Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Pistachio Fluff
Ingredients
- 20 ounce can crushed pineapple, NOT drained
- 15 ounce can mandarin oranges, drained very well
- 2 cups mini marshmallows
- 2 (3.4 oz) packages instant pistachio pudding mix
- 1/2 cup maraschino cherries, drained, rinsed, stems removed and chopped
- 1/2 cup chopped pecans
- 1/3 cup sweetened flaked coconut
- 8 ounce container frozen whipped topping, thawed
Instructions
- In a large bowl, stir together the crushed pineapple, mandarin oranges, mini marshmallows, pudding mixes, cherries, pecans, and coconut flakes.
- Gently fold in the thawed whipped topping until everything is coated.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. I recommend chilling for longer if you can.
Notes
- Chill for at least 2 hours. I like to let this chill for even longer, though. Chilling overnight works great. The more time the salad has to set up and get nice and cold the better!
- Serve in a pretty bowl. I like to prep and chill my pistachio fluff in a large mixing bowl, then transfer it to a pretty serving bowl when I’m ready to serve.
- The ingredients are versatile. Feel replace the kind of pudding flavor with vanilla or cheesecake. You can also also omit or swap the fruit or nut ingredients for something you like better. The one ingredient that I would recommend keeping is the pineapple; its juices help the pudding to set up.
- For a lightened up version, use sugar free pistachio instant pudding mix and fat free whipped topping.
- Making in advance– This is a great recipe to prepare ahead of time and store in the fridge overnight.
- Storing– Keep your pistachio fluff stored in an airtight container in the fridge for up to four days.
Absolutely delicious! One of the best I’ve ever made!
This was a hit! It was my first time making it and we all loved it!