Description
Let’s talk about a dessert that feels like a cloud and tastes like a dream—Pistachio Fluff. This vintage favorite, affectionately called “Watergate Salad,” is one of those recipes that has stood the test of time for good reason. It’s sweet, creamy, nutty, and loaded with nostalgia.
Ingredients
Scale
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 can (20 oz) crushed pineapple, undrained
- 1 container (8 oz) whipped topping, thawed
- 2 cups mini marshmallows
- 1/2 cup chopped pistachios (optional)
- Maraschino cherries for garnish (optional)
Instructions
- Combine the Base:
In a large mixing bowl, combine the pistachio pudding mix with the undrained crushed pineapple. Stir until the pudding mix is completely dissolved and starts to thicken. - Fold in the Creaminess:
Gently fold in the whipped topping until fully incorporated. - Add the Extras:
Stir in the mini marshmallows and chopped pistachios for added texture and crunch. - Chill:
Cover and refrigerate for at least 1 hour to let the flavors meld together. - Serve:
Spoon into bowls or serving dishes and garnish with maraschino cherries or extra pistachios if desired.