Pistachio Fluff

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!

Course Dessert, Side

Cuisine American

Prep Time 10

Total Time 2

Servings

Calories 231

Author Ashlyn Edwards | Belle of the Kitchen

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.

Nutrition