This Thanksgiving, you bring the best dish!
Fluffy, fruity, and wonderfully easy, this creamy green salad is a sweet addition to your Thanksgiving table. Serve it alongside dinner or save a scoop for dessert.
Crushed pineapple, instant pistachio pudding, mini marshmallows, and Cool Whip come together in less than five minutes. Just allow an hour in the refrigerator before serving.
A Little Fluff, a Lot to Love
Pistachio pudding gives this classic, often called Watergate salad, its signature green color. Crushed pineapple adds juicy sweetness, while mini marshmallows bring the soft, pillowy texture that makes every spoonful so good.
Use classic white mini marshmallows or choose colorful fruit-flavored marshmallows for a cheerful touch. Fold some into the salad and sprinkle a few extra on top.
Ingredients
- Crushed pineapple: Choose a large can packed in natural juice. Keep the juice for mixing.
- Instant pistachio pudding mix: Be sure to use instant pudding. Cook-and-serve pudding will not work for this recipe.
- Mini marshmallows: White or fruit-flavored varieties both work beautifully.
- Whipped topping: Thaw Cool Whip or another whipped topping in the refrigerator according to the package directions.
- Pecans or walnuts, optional: Add a little crunch if you like.
- Maraschino cherries, optional: Use as a colorful finishing touch.
How to Make It
- Mix the pineapple and pudding. Pour the undrained crushed pineapple into a large mixing bowl. Sprinkle the dry instant pistachio pudding mix over it and stir until evenly combined and green.
- Add the marshmallows and whipped topping. Gently fold them into the pineapple mixture with a spatula, lifting from the bottom and sides of the bowl.
- Fold until fluffy and smooth. Continue gently until the salad is an even, pale green with no streaks of whipped topping. Fold in the optional nuts.
- Chill before serving. Cover and refrigerate for at least one hour. Finish with extra marshmallows and optional cherries just before serving.
Can I Make It the Night Before?
Yes! Prepare the salad the evening before and refrigerate it in an airtight container. Add your finishing toppings before serving.
Storing Leftovers
Keep the salad covered in the refrigerator and enjoy it within two to three days for the best flavor and texture. Freezing is not recommended because it can affect the creamy consistency.
Five minutes of mixing, one bowl, and a sweet holiday favorite ready to share!
