Pistachio Pudding is an old-fashioned, tasty dessert recipe with instant pistachio pudding mix, crushed pineapple, pistachios, marshmallows, and Cool Whip.
This old-school, lime-green wonder debuted in the ’70s and was called Pistachio Pineapple Delight. Depending on where you are from, you may have also heard it called Watergate Salad, Pistachio Salad, Pistachio Fluff, Pistachio Jello Salad, and even Seafoam Salad.
Pistachio pudding dessert is still a favorite dish at potlucks and church socials, especially in the South and Midwest, and it is a must-have at backyard summer barbecues.
Why I love this recipe and you will too:
- It takes less than five minutes to put all of the ingredients in a bowl and mix it up.
- There are only five ingredients, two steps, and one bowl to wash; plus this pistachio pudding dessert can be made up to 24 hours ahead.
- There are only two steps, which means pretty much anyone can make it, including novice chefs and teens!
Ingredient notes:
The only thing better than the taste of this fantastic dish is the short ingredient list. You will need:
- Pistachio instant pudding mix
- Mini-marshmallows
- Crushed pineapple
- Frozen whipped topping (I used Cool Whip),
- Shelled pistachios
- Optional: a maraschino cherry makes a colorful garnish.
Specific measurements are listed in the recipe card below.
How to make this recipe for pistachio pudding:
To get started, set the scene by putting on your bell bottoms and playing some disco music.
- Combine the pineapple, pudding mix, marshmallows, and pistachios in a medium-size bowl. Mix well.
- Add the whipped topping and combine.
- Cover and refrigerate for at least an hour. Optional: garnish with a maraschino cherry and a few whole pistachios and serve.
Is pistachio pudding a dessert or salad?
I’m not sure how, in good conscience, this dish can ever be called a “salad.” The only thing even slightly healthy about it is the pineapple.
Nevertheless, healthy or not, like the jello salads our mothers used to make, this Pistachio Pudding Dessert has stood the test of time! And, if it makes you feel better, by all means, call it pistachio salad.
Serving suggestions:
Pistachio pudding is often served in the summer at BBQs and backyard picnics. I like to serve it with my oven-baked boneless country-style pork ribs or my grilled entrees such as grilled grouper or London broil.
Recipe variations:
No pistachios, no problem. You can easily substitute chopped toasted pecans or other nuts. You can also save a few calories using the “lite” version of Cool Whip.
How to store leftovers:
Leftovers, if there are any, can be stored in the refrigerator for up to five days. I don’t recommend freezing them.
Recipe FAQs:
It has a short five-ingredient list that includes Instant pistachio pudding, whipped topping, crushed pineapple, mini marshmallows, and pistachios.
The name Watergate salad is believed to have originated because it is similar to Watergate cake, which has similar ingredients. Watergate cake was named after the Watergate political scandal in a marketing campaign.
Sharon’s Expert Tips
- You can make this pistachio pudding recipe up to 24 hours ahead of when you plan to serve it. Keep it tightly covered in the refrigerator until you are ready to serve it.
- If you are adding a maraschino cherry as a garnish, wait until right before you serve the pudding. Otherwise, the cherry juice will bleed over your dessert.
- This recipe can easily be doubled, tripled, etc. if you are feeding a lot of folks!
More old-fashioned dessert recipes:
If you like old-fashioned dessert recipes like this, you might also like:
Here are a few more suggestions: Old-Fashioned Southern Ambrosia, and Old-Fashioned Strawberry Pie with Jello. If you need more menu ideas, here is a link to all of my dessert recipes.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon.
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Pistachio Pudding Recipe
Ingredients
- 20 ounces crushed pineapple in juice, do not drain the juice
- 3.4 ounces instant pudding mix, pistachio flavor, package
- 1 cup miniature marshmallows
- ½ cup roughly chopped pistachios
- 8 oz frozen whipped topping, thawed, I used Cool Whip
- optional garnish maraschino cherries
Instructions
- Combine the pineapple and juice, pudding mix, marshmallows, and pistachios in a medium-size bowl. Mix well.
- Add the thawed whipped topping and stir until everything is combined.
- Cover and refrigerate for a minimum of 1 hour.
- Optional, garnish with maraschino cherries and serve.
Gladys beckett
yummy it’s so good! I used sf pudding mix, and added some coconut. I used deluxe mixed nuts because I didn’t have pistachios.