With only a few minutes of prepping, you can make this irresistibly delicious pistachio, pineapple, marshmallow, and whipped cream salad!
Please don’t laugh when I tell you this, but I really thought that Watergate salad had to do with that whole Watergate Hotel break-in during the Nixon administration. In actuality, this is a dish that was served at that hotel, but it had nothing to do with the ensuing scandal. (At least, we don’t know if any of those involved ate it.) What I do know is that this dessert is very similar to the one from the hotel. The primary change is adding more mini marshmallows and whipped topping because I think it makes the dish creamier and more decadent. I love the tangy taste you get from the pistachio pudding mix and pineapple.
I love to dig up history about foods, so let’s go back even further in time to an age long before anyone even knew of the Watergate Hotel. Back in 1842, the first unflavored dried gelatin was introduced to the market. Later in 1894, the first pre-granulated gelatine was developed by Charles Knox. A few years later, a cough-syrup manufacturer named Pearl B. Wait and his wife, May, mixed fruit syrups with gelatin and named it “Jell-O.” However, without the knowledge and funds to bring it to market, he sold the formula to Francis Woodward, his neighbor, for $450.
It was a hard sell at first, but his efforts finally paid off, and in 1904, the Jell-O girl was introduced. Jack Benny promoted J-E-L-L-O over the radio in 1934, and the rest, as they say, is history. Now, before you think this is everything you need to know about gelatin, think again. Another popular gelatin dessert called Bromangelon was invented around 1895 by Leo Hirschfield, the man who later invented the Tootsie Roll. It’s a good thing he had that to fall back on because once Jell-O became popular, it was goodbye Bromangelon.
Chocolate Jell-O was discontinued in 1927. It was not a hit at that time. However, the company did not give up, and in 1936, they introduced Jell-O instant chocolate pudding made with milk instead of water or juice. It was a hit, and other flavors soon followed. Yes, it took a bit for us to get here, but you wouldn’t have Jell-O instant pudding without first having Jell-O!
The Watergate salad began its life in the mid-1970s when pistachio pudding came on the scene. The company published a recipe featuring its new pistachio pudding mix, canned fruit, and whipped topping, and it was called “Pistachio Pineapple Delight.” In 1975, a Chicago food editor renamed it “Watergate Salad” as a way to bring in readers who were following the ensuing scandal.
Customize Watergate salad with these additions
Now that you know the fascinating history of how we got to the dish known as Watergate salad, let’s talk more about this recipe. It’s pretty easy to understand. Mix, fold, and chill. That’s it. You don’t even have to drain the canned, crushed pineapple. Any nuts you like are fine. Pecans, walnuts, almonds, macadamia nuts, or even pistachios (just in case you really like pistachio flavor).
If you want to add more fruit, I say go for it. Some of my favorites include mandarin orange segments, halved grapes, and diced apples. You can also use other canned fruit, preferably in their juice and without added sugar. This dessert is already sweet enough. Dried mango and shredded coconut can enhance the tropical vibe. If you want it to be creamier, or if you want to boost the protein, blend in some farmer’s or cottage cheese or softened cream cheese.
How do I store leftovers?
Do not let Watergate salad sit at room temperature for longer than 2 hours. If needed, set the bowl in a larger bowl of ice. Refrigerate leftovers in an airtight container for up to 3 days, stirring before serving, as the ingredients may separate a bit. Do not freeze this dish.
Serving suggestions
Watergate salad has a tropical vibe that is ideal for picnics and barbecues, so it pairs well with something like Hawaiian BBQ Chicken, Hawaiian Meatballs, Chicken Pineapple Kabobs, Grilled London Broil, and BBQ Pork Chops. Tasty side dishes for your tropical BBQ might include some Gluten-Free Potato Salad, Strawberry Salad, Grilled Romaine Salad, and this Baked Beans Recipe.
Ingredients
- 1 package instant pistachio pudding mix (3.4 ounces)
- 1 can crushed pineapple with juice (20 ounces) undrained
- 1 1/2 cups miniature marshmallows
- 3/4 cup chopped pecans
- 8 ounces frozen whipped topping thawed
- Maraschino cherries for garnish
Instructions
- In a mixing bowl, stir together the pistachio pudding mix, crushed pineapple with its juice, miniature marshmallows, and chopped pecans.
- Gently fold in the whipped topping until the mixture is smooth and evenly combined.
- Cover the bowl and refrigerate for at least 1 hour until the salad is set before serving. Garnish with cherries and extra nuts as desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment