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Today I’m sharing a vintage Pistachio Pudding Salad recipe from our family recipe box, courtesy of my Mom’s Cousin Betty. It’s super easy to make and you’ll need just 5 ingredients!
Betty was a phenomenal cook. Everything she made was off the charts, crazy delicious. Her Peanut Butter Pie was legendary in my family – the competition for the last slice of pie could get quite heated. And her homemade Chicken & Noodles? Gah! The ultimate comfort food – sooo good!
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Betty served this sweet salad at countless family gatherings and holiday dinners. She particularly enjoyed serving the pretty green dish at the Christmas holidays and made sure I wrote that down when I copied her recipe card.
If you like old fashioned fruit salads, be sure to try our ambrosia salad and creamy grape salad recipes.
What is pistachio pudding?
I’ve since learned this well-loved dish is also known by other names. Several friends refer to it as “Watergate Salad”. Curious about the dual names, I did a little research.
According to Wikipedia, it was originally called “Pistachio Pineapple Delight”. Some time later, marshmallows were added to the recipe and the name changed to “Watergate Salad”. Coincidentally (or not?) the Watergate scandal was unfolding at the time of the name change.
Pistachio Pudding Ingredients Needed
- Pistachio pudding mix – grab the instant kind
- Crushed pineapple – you’ll need the juices so don’t drain them off
- Whipped topping – use Cool Whip or store brand, make sure it’s thawed before starting
- Marshmallows – the mini kind work best
- Nuts – you can use either pistachios or pecans
Get the complete ingredients & directions in the recipe card below.
How to Make the Pistachio Pudding Salad with Pineapple
In a large bowl, mix the pudding mix and pineapple until combined.
Add the marshmallow, nuts and Cool Whip. Gently fold until it’s all mixed together.
Tips for Making Pistachio Fluff Salad
- Make sure your marshmallows are fresh.
- This recipe doesn’t work with cook ‘n serve pudding mix.
- Let the salad chill for an hour or two to give it time to set and the marshmallow to soften a bit.
Old Fashioned Pistachio Salad Serving Suggestions
As with many Midwestern Jell-o salads, you can serve it as a side dish or a dessert. I prefer to serve it as a side (so I can have a slice of cake for dessert, but that’s just me).
The festive green color makes this a popular dish at the Christmas holidays. And it’s an obvious choice for St. Patrick’s Day. But you can serve it year round – it’s always a tasty addition to backyard BBQ’s and family dinners.
Why You’ll Love This Pistachio Pudding Dessert Recipe
- 5 Ingredients – you probably have crushed pineapple, Cool Whip, marshmallow and nuts on hand, so only need to pick up a package of pistachio pudding mix at your local grocery store.
- 2 Kitchen Items – you’ll need just 2 (seriously, only TWO!) basic kitchen items – a mixing spoon and a mixing bowl. That’s it!
- 5 Minutes – the amount of time it takes to mix the ingredients together. This has to be one the easiest recipes EVER!
I enjoy preparing the old, family favorite recipes, like this strawberry fluff salad and Pina colada fluff. It goes beyond knowing it will be a fantastic tasting dish.
Even more enjoyable are the memories of the original cook and the good times shared when we gathered for family meals. It gives me all the feels.
Do you have a family recipe collection? I’d love to know what your favorite family dishes are. Share your faves by dropping a comment below.
More Vintage Fluff Salad Recipes:
- Mandarin Orange Jello Salad
- Mom’s Creamy New York Fruit Salad
- Summer Berry Cheesecake Salad
- Strawberries & Cream Salad
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Old Fashioned Pistachio Pudding Salad
Equipment
Ingredients
INGREDIENTS:
- 3.4 ounces instant pistachio pudding mix
- 20 ounce can crushed pineapple, undrained
- 5 ounces mini marshmallows, (half of a 10 ounce package)
- 1 cup chopped nuts, pistachios or pecans
- 8 ounces Cool Whip whipped topping
Instructions
- Combine the dry pistachio pudding mix with the undrained crushed pineapple in a large bowl and mix until well incorporated.3.4 ounces instant pistachio pudding mix, 20 ounce can crushed pineapple
- Add mini marshmallows, chopped pistachios and Cool Whip. Stir gently to combine.5 ounces mini marshmallows, 1 cup chopped nuts, 8 ounces Cool Whip whipped topping
- Chill for an hour or two before serving.
Notes
- Reserve a tablespoon of chopped nuts for garnish.
- Serve with a dollop of whipped cream and maraschino cherries if desired.
- Refrigerate leftovers in an airtight container for up to 4 days.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
Salted nuts or unsalted?
I use salted but you can use whatever you have on hand.
This used to be called Watergate Salad, first published in 1975 or 1976.
We used to make this all the time. Still delish!
It’s an oldie by goodie, Patti.
Will be trying this one too 🙂 It wasn’t a holiday without my Ma’s pistachio pie. ( it’s not exactly a pie… it is made in a 9×12 class cake pan). Sometimes you just wish for a piece of pistachio pie and this may be the remedy ! Maybe this will help satisfy those cravings and fill the long gaps between holidays !
The best recipes are the ones that remind us of family. I hope you enjoy my Cousin Betty’s recipe.
Love it. Pinned for holidays! Thank you so much !
I hope you enjoy it as much as my family does!
This salad brings back so many sweet memories for our family. And Cousin Betty was an amazing cook. I remember this at our family dinners. Thanks for sharing Lori of our wonderful memories of our awesome childhood. ❤
I love that preparing and eating a simple dish can bring so many memories bubbling up, Toodie. We were blessed with the best!