Here’s the classic Pistachio Jello (Watergate Salad)—easy, creamy, and always a hit 💚
🥣 Pistachio Jello Salad
Ingredients
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 (20 oz) can crushed pineapple, undrained
- 1 cup mini marshmallows
- ½ cup chopped pecans or walnuts (optional)
- 1 (8 oz) container whipped topping, thawed
- Optional: maraschino cherries for garnish
Instructions
- In a large bowl, stir together pudding mix and crushed pineapple (do not drain).
- Fold in mini marshmallows and nuts if using.
- Gently fold in whipped topping until well combined.
- Cover and refrigerate at least 1 hour before serving.
- Garnish with cherries if desired.
⭐ Tips & Variations
- Add shredded coconut for extra texture
- Use crushed pistachios instead of nuts
- For a fluffier texture, chill overnight
- Serve as a side dish or dessert
If you’d like, I can also share a lighter version, no marshmallow version, or a pineapple-free twist 😊
