Watergate Salad

Alyson Stringer (originally from deepsouthdish.com)
Yield: 8-10 servings

Watergate Salad is one of those classic American recipes that dates back to the ’70s and although some of you may cringe at the mention of it, I will confess, this was one of those dishes I couldn’t get enough of at family gatherings. Interestingly, this recipe was originally developed and titled Pistachio Pineapple Delight by Kraft when they introduced their pistachio pudding in 1975. Rumor has it that it quickly became “Watergate Salad” when a Chicago food writer assigned the name, thanks to the political monkey business going on in our country at that time. It’s also gone by Green Stuff (or Fluff), Pistachio Delight, Pistachio Salad and Picnic Passion, to name a few. (Nov 2010)

1 (1-lb,4oz) can crushed pineapple, in 100% pineapple juice, drained (reserve juice)

2 (3.4oz) pkgs instant pistachio pudding mix

1 (16oz) tub Cool Whip, thawed

2 cups of miniature marshmallows

1 cup chopped pecans or walnuts, optional 

Stir together half the pineapple juice with pudding mix until well blended. Gently fold in the Cool Whip and carefully stir in the pineapple, marshmallows and pecans. Add additional juice only if needed — you want this to be moist but not runny. 

Cover and refrigerate at least one hour or preferably overnight.